Pork Chop Sandwich
Sink your teeth into the ultimate comfort food with this crispy, golden Pork Chop Sandwich. Perfectly seasoned and breaded boneless pork chops are pan-fried to perfection, nestled inside a toasted hamburger bun, and topped with creamy mayo, fresh lettuce, juicy tomato slices, and tangy pickles for an irresistible balance of flavors. This recipe showcases a straightforward breading technique using flour, eggs, and seasoned breadcrumbs infused with paprika and garlic powder, resulting in a crunchy crust that locks in the juicy tenderness of the pork. Ready in just 30 minutes, this classic sandwich is ideal for lunch or dinner and pairs wonderfully with a side of fries or coleslaw. Whether you’re craving something hearty or looking to elevate your sandwich game, the homemade Pork Chop Sandwich delivers unbeatable flavor and satisfaction.
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Recipe Information
Ingredients
- 2 pieces boneless pork chops
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup vegetable oil
- 2 pieces hamburger buns
- 2 tablespoons mayonnaise
- 2 pieces lettuce leaves
- 4 pieces tomato slices
- 4 pieces pickle slices
Instructions
Place the pork chops between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second, whisk together the eggs and milk. In the third, combine breadcrumbs, paprika, garlic powder, salt, and pepper.
Coat each pork chop in the flour, shaking off the excess. Dip it into the egg mixture, ensuring it is fully coated. Finally, dredge it in the breadcrumb mixture, pressing lightly to adhere.
In a large skillet, heat the vegetable oil over medium heat until it shimmers. Test the heat by dropping a small piece of breadcrumb into the oil; it should sizzle.
Carefully place the breaded pork chops in the skillet and fry for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature should reach 145°F/63°C). Transfer to a paper towel-lined plate to drain excess oil.
Lightly toast the hamburger buns in a clean, dry skillet or toaster.
Spread 1 tablespoon of mayonnaise on the bottom half of each bun. Lay a fried pork chop on top.
Add lettuce, tomato slices, and pickle slices on top of the pork chop. Place the top bun over the fillings.
Serve immediately and enjoy your delicious pork chop sandwich!
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 6.7 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
