Poppin Pork Chop Sandwiches Recipes
BERNIE'S PORK CHOP SANDWICHES
My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. -Jeanette Kotecki, Billings, Montana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper., In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.
Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 564mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
PORK CHOP SANDWICH
With apologies to the other two folk who posted Pork Chop Sandwich recipes, neither resembled what I think of as a true pork chop sandwich. I grew up in SW Montana, where the locally famous Pork Chop John's sandwich shops exist. I believe the originals are actually battered after flouring and then deep fried and I never pass up a chance to eat one if I am in Butte or Bozeman, but I don't even own a deep fryer, so I fiddled around with what originally was my favorite chicken fried steak recipe until I came up with this.
Provided by hipshot55
Categories Lunch/Snacks
Time 40m
Yield 6-8 sandwiches, 6-8 serving(s)
Number Of Ingredients 17
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? ;).
Nutrition Facts : Calories 963, Fat 23.2, SaturatedFat 6.7, Cholesterol 406, Sodium 3030.6, Carbohydrate 66.9, Fiber 3.9, Sugar 4.8, Protein 114.3
PORK CHOP SANDWICHES.
Years ago, you could buy these at a few places in our area, but everyone seems to have gone to the "food service breaded pork chop" version. They aren't nearly as good. I've been playing with this recipe for some time now, and this is the result. You can request your meat cutter (don't ever call him a butcher) cube the chops for you and they'll be happy to do it. I've found the cubed pork cooks faster and will be done before the breading burns. Once in a while, we'll add garlic powder to the panko and/or hot sauce to the egg mixture. There are many options. Enjoy.
Provided by MTDavids
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a flat bowl, lightly beat egg with the teaspoon of water.
- Place panko in a second flat bowl and mix in pepper.
- Heat 1 inch of oil over medium high heat in a cast iron skillet.
- Trim any fat off the chops. Pat dry and dip in the egg mixture.
- Next, dip the chops in the panko and coat well. Lightly shake off excess.
- Once the oil is hot, carefully place 2 of the chops in the oil. Cook until golden brown. Repeat with the other 2 chops.
- Serve hot on the buns with plenty of mustard, onion, pickle, and mayo if desired.
Nutrition Facts : Calories 576.7, Fat 20.1, SaturatedFat 6.2, Cholesterol 127.9, Sodium 691.8, Carbohydrate 61.1, Fiber 3.4, Sugar 4.4, Protein 35.3
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