Pork Chop Sandwiches

June 13, 2011

Another recipe from Southern Living: Off the Eaten Path that looked way too good not to try, these Pork Sandwiches with cole slaw were easy and tasty.

  • Boneless Pork Chops
  • Vegetable Oil
  • Flour, 1 cup
  • Sugar, 1 tablespoon
  • Salt, 1/2 teaspoon
  • Egg, 1
  • Milk, 2/3 cup
  • Burger Buns or Rolls
  • Yellow Mustard
  • Tomato Slices
  • Coleslaw

I bought pork chop cutlets, already pretty thin, but probably shouldn’t have skipped the step of pounding them.  Place them between two sheets of of plastic, or stick them in a big ziploc, and pound them with a mallet until they’re 1/4 inch thick.

In a large bowl, combine the flour, salt and sugar.  Whisk together the egg and milk and add to the flour mixture, stirring until smooth.

Over medium high heat, heat about an inch of oil in a large skillet or saute pan until it reaches 375.

Working in batches, dip the pork in the batter…

And fry them, about 3 minutes per side…

Until they’re golden brown and the pork is done.

Drain on a rack set over paper towels.

Spread a little mustard on a bun and stuff it with pork and cole slaw.  We forgot the tomatoes but you add those too.  Enjoy!

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{ 3 comments… read them below or add one }

1 Pam June 15, 2011 at 11:58 am

I get so happy when I see something new to do with a pork chop. I love pork chops and I have a few different ways I make them (grilling them over the summer is a big one here), but I always feel like there are never enough ideas out there for cooking pork chops. Am I the only one?

These look delish. I’m curious about the chops you used. Most often when I find boneless chops they are always loin, and they tend to be dry. I tend to use the loin/rib end with the bone in it because they come out more moist, but I’ve never found them sold boneless (loin/rib) end. Is that what you used here?

Pam

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2 karenbove June 15, 2011 at 5:47 pm

I think of boneless pork chops a lot like I do boneless chicken breasts, with a lot of possibilities for marinades and seasoning. These were boneless loin chops, sliced pretty thin. I was very happy to see the new temperature recommendations for pork so now I have a legit reason not to overcook them to the point of dryness.

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3 Jessica July 27, 2011 at 4:30 pm

Bater fried pork chops, Yum. I use the egg mixture and then coat in flour but this looks like it holds much better.

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