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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.

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.

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.

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).

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.

While the pork chops are frying or resting, toast eight slices of bread until golden brown.

Spread Hellmann's Real Mayonnaise generously on one side of each toasted bread slice.

Sprinkle a little bit of black pepper onto the mayonnaise-covered toast slices.

On four of the mayonnaise-covered toast slices, layer approximately 4 slices of pickles on each.

Add sliced tomatoes on top of the pickles. Season the tomatoes with lemon pepper, a little black pepper, red chili flakes, and chopped parsley.

Place lettuce leaves on top of the tomatoes. Season the lettuce with a little black pepper, red chili flakes, and chopped parsley.

Add sliced onion rings on top of the lettuce. Season the onions with a little black pepper, red chili flakes, and chopped parsley.

Place a fried pork chop on top of the layered vegetables on each of the four sandwich bases.

Place a slice of American cheese on top of each pork chop.

Place the remaining four mayonnaise-covered toasted bread slices on top to complete each sandwich. Serve immediately and enjoy your Deluxe Pork Chop Sandwich!


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.

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.

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.

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).

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.

While the pork chops are frying or resting, toast eight slices of bread until golden brown.

Spread Hellmann's Real Mayonnaise generously on one side of each toasted bread slice.

Sprinkle a little bit of black pepper onto the mayonnaise-covered toast slices.

On four of the mayonnaise-covered toast slices, layer approximately 4 slices of pickles on each.

Add sliced tomatoes on top of the pickles. Season the tomatoes with lemon pepper, a little black pepper, red chili flakes, and chopped parsley.

Place lettuce leaves on top of the tomatoes. Season the lettuce with a little black pepper, red chili flakes, and chopped parsley.

Add sliced onion rings on top of the lettuce. Season the onions with a little black pepper, red chili flakes, and chopped parsley.

Place a fried pork chop on top of the layered vegetables on each of the four sandwich bases.

Place a slice of American cheese on top of each pork chop.

Place the remaining four mayonnaise-covered toasted bread slices on top to complete each sandwich. Serve immediately and enjoy your Deluxe Pork Chop Sandwich!
