Pork Chop Sandwiches
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
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!