Deluxe Pork Chop Sandwich
Deluxe Pork Chop Sandwich
Ingredients
For the Pork Chops
- 4 thin-cut pork chops
- as needed Tony Chachere's Original Creole Seasoning
- as needed paprika
- as needed garlic powder
- as needed onion powder
- as needed black peppercorns, freshly ground
- as needed mustard
- 1 cup flour
- 3 cups oil, for deep frying
For the Sandwich Assembly
- 8 slices bread
- as needed Hellmann's Real Mayonnaise
- as needed black pepper
- 16 slices pickles
- 2 tomatoes, sliced
- as needed red chili flakes
- as needed parsley, chopped
- as needed lemon pepper
- 4 leaves lettuce
- 1/2 onions, sliced into rings
- 4 slices American cheese
Instructions
- 1
Place the pork chops in a bowl. Season generously with Tony Chachere's Original Creole Seasoning, paprika, garlic powder, onion powder, and freshly ground black peppercorns. Mix thoroughly to ensure all chops are evenly coated with the seasonings.
⏱️ 5 min
- 2
Add a small amount of mustard to the seasoned pork chops. Mix again to coat the chops evenly with the mustard, which will help with flour adhesion.
⏱️ 2 min
- 3
Pour flour into a separate shallow bowl. Using tongs, take each mustard-coated pork chop and thoroughly dredge it in the flour, ensuring it is fully coated.
⏱️ 5 min
- 4
Heat the oil in a deep pan or Dutch oven over medium-high heat until it is very hot (approximately 350-375°F or 175-190°C).
⏱️ 5 min•🌡️ 360
- 5
Carefully place the flour-coated pork chops into the hot oil. Fry until golden brown and crispy on both sides, about 3-4 minutes per side depending on thickness. Remove from the oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360
- 6
While the pork chops are frying or resting, toast eight slices of bread until golden brown.
⏱️ 3 min
- 7
Spread Hellmann's Real Mayonnaise generously on one side of each toasted bread slice.
⏱️ 2 min
- 8
Sprinkle a little bit of black pepper onto the mayonnaise-covered toast slices.
⏱️ 1 min
- 9
On four of the mayonnaise-covered toast slices, layer approximately 4 slices of pickles on each.
⏱️ 1 min
- 10
Add sliced tomatoes on top of the pickles. Season the tomatoes with lemon pepper, a little black pepper, red chili flakes, and chopped parsley.
⏱️ 2 min
- 11
Place lettuce leaves on top of the tomatoes. Season the lettuce with a little black pepper, red chili flakes, and chopped parsley.
⏱️ 1 min
- 12
Add sliced onion rings on top of the lettuce. Season the onions with a little black pepper, red chili flakes, and chopped parsley.
⏱️ 1 min
- 13
Place a fried pork chop on top of the layered vegetables on each of the four sandwich bases.
⏱️ 1 min
- 14
Place a slice of American cheese on top of each pork chop.
⏱️ 1 min
- 15
Place the remaining four mayonnaise-covered toasted bread slices on top to complete each sandwich. Serve immediately and enjoy your Deluxe Pork Chop Sandwich!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Deluxe Pork Chop Sandwich
For the Pork Chops
- 4 thin-cut pork chops
- as needed Tony Chachere's Original Creole Seasoning
- as needed paprika
- as needed garlic powder
- as needed onion powder
- as needed black peppercorns, freshly ground
- as needed mustard
- 1 cup flour
- 3 cups oil, for deep frying
For the Sandwich Assembly
- 8 slices bread
- as needed Hellmann's Real Mayonnaise
- as needed black pepper
- 16 slices pickles
- 2 tomatoes, sliced
- as needed red chili flakes
- as needed parsley, chopped
- as needed lemon pepper
- 4 leaves lettuce
- 1/2 onions, sliced into rings
- 4 slices American cheese
Instructions
- 1
Place the pork chops in a bowl. Season generously with Tony Chachere's Original Creole Seasoning, paprika, garlic powder, onion powder, and freshly ground black peppercorns. Mix thoroughly to ensure all chops are evenly coated with the seasonings.
⏱️ 5 min - 2
Add a small amount of mustard to the seasoned pork chops. Mix again to coat the chops evenly with the mustard, which will help with flour adhesion.
⏱️ 2 min - 3
Pour flour into a separate shallow bowl. Using tongs, take each mustard-coated pork chop and thoroughly dredge it in the flour, ensuring it is fully coated.
⏱️ 5 min - 4
Heat the oil in a deep pan or Dutch oven over medium-high heat until it is very hot (approximately 350-375°F or 175-190°C).
⏱️ 5 min•🌡️ 360 - 5
Carefully place the flour-coated pork chops into the hot oil. Fry until golden brown and crispy on both sides, about 3-4 minutes per side depending on thickness. Remove from the oil and place on a wire rack set over paper towels to drain excess oil.
⏱️ 8 min•🌡️ 360 - 6
While the pork chops are frying or resting, toast eight slices of bread until golden brown.
⏱️ 3 min - 7
Spread Hellmann's Real Mayonnaise generously on one side of each toasted bread slice.
⏱️ 2 min - 8
Sprinkle a little bit of black pepper onto the mayonnaise-covered toast slices.
⏱️ 1 min - 9
On four of the mayonnaise-covered toast slices, layer approximately 4 slices of pickles on each.
⏱️ 1 min - 10
Add sliced tomatoes on top of the pickles. Season the tomatoes with lemon pepper, a little black pepper, red chili flakes, and chopped parsley.
⏱️ 2 min - 11
Place lettuce leaves on top of the tomatoes. Season the lettuce with a little black pepper, red chili flakes, and chopped parsley.
⏱️ 1 min - 12
Add sliced onion rings on top of the lettuce. Season the onions with a little black pepper, red chili flakes, and chopped parsley.
⏱️ 1 min - 13
Place a fried pork chop on top of the layered vegetables on each of the four sandwich bases.
⏱️ 1 min - 14
Place a slice of American cheese on top of each pork chop.
⏱️ 1 min - 15
Place the remaining four mayonnaise-covered toasted bread slices on top to complete each sandwich. Serve immediately and enjoy your Deluxe Pork Chop Sandwich!
⏱️ 1 min