Bernies Pork Chop Sandwiches Recipes

Steps:

• For the pork chops: Heat a large cast-iron skillet over medium-high heat.
• In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
• Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
• In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
• For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
• For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
• Serve hot or wrap in sandwich wrap/foil for transport.
• To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
• Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

Steps:

• 1. Line pan with foil. Preheat oven to 450 degrees. No need to turn the chops. Cooking time is 12-15 minutes depending on size of the pork chop. Cook to 145 to 150 degrees with an instant read thermometer. Lightly tent with foil for five minutes before serving. The time listed is for a medium size pork chop.
• 2. Choose centercut, and bone in pork chops one inch thick. The chops should be at room temperature. (Cold meat lengthens cooking time.)
• 3. Cut into the fat with a sharp knife at the sides of the chop so it won't curl up as it cooks. Avoid cutting into the meat.
• 4. MAKING THE RUB INGREDIENTS: 1 tablespoon chili powder 1tablespoon garlic powder 1/2 tablespoon dried onions ground to powder 1 tablespoon salt 1/8 teaspoon cayenne pepper 1/2 tablespoon brown sugar 1 tablespoon perfect pinch steak or Montreal seasoning 1 tablespoon paprika Combine all ingredients and mix well. Place in a shaker bottle.
• 5. Brush the chops on both sides with melted butter.
• 6. Add rub to the chops.
• 7. Sprinkle with thyme and bake. Use a meat thermometer to check the internal temperature near the bone. (No need to turn the chops.)
• 8. Here is how they look after cooking.
• 9. Enjoy!

Steps:

• Preheat oil in heavy skillet over medium-high heat.
• Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
• Place beaten eggs in second pie pan.
• Place breadcrumbs in third pie pan.
• Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
• Dredge chop in flour/spice mixture.
• Dip into beaten eggs, making sure both sides are well coated.
• Dredge in the breadcrumbs, thoroughly coating both sides.
• Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
• Drain briefly on paper towels or cake rack in a coookie sheet.
• Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).