Classic Fried Pork Chop Sandwich Recipe
Prep Time:
20 minutes
Cook Time:
6 minutes
Servings:
4 servings
Ingredients
  • 4 (3-ounce) thin-cut or butterflied pork chops
  • 1 teaspoon salt
  • ¼ cup vegetable oil
  • ⅔ cup all-purpose flour
  • 2 eggs
  • 1 cup Italian seasoned breadcrumbs
  • 4 brioche hamburger buns
  • 3 tablespoons Dijon mustard
  • 4 leaves green leaf lettuce
  • 4 thinly sliced rings of red onion
  • ⅓ cup dill pickle chips
  • ¼ cup mayonnaise
Directions
  1. Place pork chops on a cutting board. Pound gently with a meat mallet all over.
  2. Flip and use the meat mallet to pound gently all over the other side.
  3. Season the pork chops with the salt.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Place the flour in a shallow dish, the eggs in another shallow dish, and the seasoned breadcrumbs in a third shallow dish. Whisk the eggs.
  6. Dip one pork chop into the flour, dredging it on both sides.
  7. Dip the pork chop into the eggs until coated on both sides.
  8. Press the pork chop into the breadcrumbs until coated. Flip and coat the other side.
  9. Transfer the pork chop to a sheet pan. Repeat the flour, egg, breadcrumb process with the remaining pork chops.
  10. Place the breaded pork chops into the hot oil, working in batches if necessary. Let cook for 2 to 3 minutes, or until golden brown.
  11. Flip and cook for an additional 2 to 3 minutes, or until golden brown on the other side.
  12. Place the bottom of the brioche buns on a work surface. Divide the Dijon mustard evenly between them, spreading it onto each bun.
  13. Top each bun with a piece of lettuce, then a fried pork chop.
  14. Place thinly sliced red onion and pickles on top, dividing them among the sandwiches.
  15. Spread the mayo evenly between the tops of the buns. Place on top of the pickles to complete the sandwich.
  16. Serve right away.