Fried Pork Chop Sandwiches
Fried Pork Chop Sandwiches
Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 1/2-inch thick
- 2 tablespoons Sweet Preacher pork rub, plus more for flour mixture
- 1/4 cup yellow mustard
- 1/2 cup buttermilk
- 1 large egg
For the Breading
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon Sweet Preacher pork rub
For Frying and Assembly
- 4 cups vegetable oil, or enough to fill pan to 1 1/2 inches
- 8 slices brioche bread
- 1/4 cup mayonnaise, as needed
- 4 leaves green leaf lettuce
- 1 ripe tomato, sliced
- 2 tablespoons hot sauce, optional, for serving
- 1 pound steak fries, optional, for serving
Instructions
- 1
Pat the pork chops dry with paper towels. Generously season both sides of each pork chop with 2 tablespoons of Sweet Preacher pork rub.
⏱️ 5 min
- 2
In a medium bowl, combine the seasoned pork chops, mustard, buttermilk, and the large egg. Mix well to ensure all pork chops are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the pork chops are marinating, prepare the flour mixture. In a separate shallow bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 tablespoon of Sweet Preacher pork rub until well combined.
⏱️ 5 min
- 4
Remove the pork chops from the marinade, allowing any excess to drip off. Dredge each pork chop individually in the prepared flour mixture, pressing gently to ensure a thick, even coating. Set aside on a clean plate or wire rack.
⏱️ 5 min
- 5
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F / 63°C). Remove the fried pork chops and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining pork chops.
⏱️ 10 min•🌡️ 350
- 6
While the pork chops are frying or resting, spread a thin layer of mayonnaise on one side of each slice of brioche bread. Heat a clean skillet over medium heat. Place the brioche bread mayonnaise-side down in the hot pan and toast for 1-2 minutes per side, or until golden brown and lightly crispy. Remove from heat.
⏱️ 5 min
- 7
To assemble the sandwiches, place a slice of toasted brioche bread on a plate. Layer with a lettuce leaf and a slice of tomato. Top with a crispy fried pork chop. If desired, drizzle with hot sauce. Place another slice of toasted brioche bread on top to complete the sandwich.
⏱️ 5 min
- 8
Serve the fried pork chop sandwiches immediately, optionally alongside a serving of steak fries.
Kitchen Tools
Nutrition Facts (per serving)
Fried Pork Chop Sandwiches
For the Pork Chops
- 4 bone-in pork chops, about 1/2-inch thick
- 2 tablespoons Sweet Preacher pork rub, plus more for flour mixture
- 1/4 cup yellow mustard
- 1/2 cup buttermilk
- 1 large egg
For the Breading
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon Sweet Preacher pork rub
For Frying and Assembly
- 4 cups vegetable oil, or enough to fill pan to 1 1/2 inches
- 8 slices brioche bread
- 1/4 cup mayonnaise, as needed
- 4 leaves green leaf lettuce
- 1 ripe tomato, sliced
- 2 tablespoons hot sauce, optional, for serving
- 1 pound steak fries, optional, for serving
Instructions
- 1
Pat the pork chops dry with paper towels. Generously season both sides of each pork chop with 2 tablespoons of Sweet Preacher pork rub.
⏱️ 5 min - 2
In a medium bowl, combine the seasoned pork chops, mustard, buttermilk, and the large egg. Mix well to ensure all pork chops are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the pork chops are marinating, prepare the flour mixture. In a separate shallow bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 tablespoon of Sweet Preacher pork rub until well combined.
⏱️ 5 min - 4
Remove the pork chops from the marinade, allowing any excess to drip off. Dredge each pork chop individually in the prepared flour mixture, pressing gently to ensure a thick, even coating. Set aside on a clean plate or wire rack.
⏱️ 5 min - 5
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F / 63°C). Remove the fried pork chops and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining pork chops.
⏱️ 10 min•🌡️ 350 - 6
While the pork chops are frying or resting, spread a thin layer of mayonnaise on one side of each slice of brioche bread. Heat a clean skillet over medium heat. Place the brioche bread mayonnaise-side down in the hot pan and toast for 1-2 minutes per side, or until golden brown and lightly crispy. Remove from heat.
⏱️ 5 min - 7
To assemble the sandwiches, place a slice of toasted brioche bread on a plate. Layer with a lettuce leaf and a slice of tomato. Top with a crispy fried pork chop. If desired, drizzle with hot sauce. Place another slice of toasted brioche bread on top to complete the sandwich.
⏱️ 5 min - 8
Serve the fried pork chop sandwiches immediately, optionally alongside a serving of steak fries.