Best Pork Chop Sandwich Recipes

PORK CHOP SANDWICH

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? ;).

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS

Steps:

• 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
• 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
• 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

MARSALA PORK CHOP SANDWICH WITH HOT AND SWEET DIPPING SAUCE

Steps:

• Combine wine, honey, and 4 minced garlic cloves in a bowl; add pork. Marinate pork in the refrigerator for 8 hours or overnight.
• Bring vinegar to a boil in a saucepan; add sugar and cook until dissolved, 2 to 3 minutes. Add 2 minced garlic cloves, salt, and red pepper flakes; stir until dipping sauce is evenly mixed.
• Transfer pork and marinade to a saucepan over medium heat; cook and stir until pork is cooked through, 5 to 10 minutes.
• Spoon pork mixture into French rolls and layer lettuce on top. Serve sandwiches with dipping sauce.

BONELESS PORK CHOP SANDWICH

Steps:

• 1. Tenderize chop with meat mallet. sprinkle lightly with Salt, Pepper, Garlic Powder on both sides. Saving rest to season the flour mixture.
• 2. Mix cracker crumbs and flour together with rest of salt, pepper, garlic powder Using melted butter/margarine dip chop in. Then dip into flour mixture. Let set on baking rack to dry.
• 3. Fry in hot oil. I used my iron skillet with canola oil and a pat of butter. About 3 minutes per side. Or until golden brown. Or test with meat thermometer for a reading of at least 145°. I like mine a little done. Add to a Bun of your choice. Top with your choice of toppings. I am going with Mayo, Tomato, Dill Pickle Relish.

SWEET TEA-MARINATED PORK CHOP SANDWICH

Steps:

• Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight.
• Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F.
• Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
• Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments.

GRILLED BBQ PORK CHOP SANDWICH RECIPE

Steps:

• Place chops on grill over medium coals. Brush with barbecue sauce. Grill 6 to 8 minutes on each side or until cooked through (170 degrees), brushing occasionally with barbecue sauce. Place tomato and onion on grill during last 4 minutes of grilling time, turning and brushing occasionally with barbecue sauce. Spread rolls with barbecue sauce. Fill with lettuce, chops, tomato and onion. This recipe yields 4 sandwiches.

PORK CHOP SANDWICH

Steps:

• Combine soy sauce, apple juice, 2 tbsp brown sugar, and caribbean seasoning in bowl. Pour over chops and marinate for 2 hours. Mix together mayo and barbecue sauce and chill. Peel and core apples. Cut into 1/4 cubes. Combine vinegar, water, cinnamon, and rest of brown sugar in non-reactive saucepan and bring to boil. Add apple cubes. Boil for 10 minutes then add cabbage. Boil for 5 minutes. Strain the apples and cabbage into blender and rough chop. Chill. Grill chops until done but still tender and juicy. On bottom buns spread the barbecue mayo. Add chops, cheese if desired, and top with apple cabbage slaw and bun tops. Serve and enjoy.