POPPIN' PORK CHOP SANDWICHES

Poppin' Pork Chop Sandwiches image

Provided by Ree Drummond : Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 23

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3 cups all-purpose flour
2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
12 boneless breakfast-style pork chops
1/2 cup vegetable oil
3 tablespoons salted butter
12 slider buns
1 1/2 cups mayonnaise
3/4 cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
1 head green leaf lettuce, leaves separated
3 fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

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.