This Crispy Fried Pork Chop Sandwich is a fun treat! It features a juicy pork chop coated in a crunchy breading, all snuggled in a soft bun. Yum!
Nothing beats the sound of that crispy crunch in every bite! I like to add a little mustard or pickles for an extra zing. It’s an easy way to make lunch exciting!
Key Ingredients & Substitutions
Pork Chops: Boneless pork chops work best for easy handling. If you prefer, you can substitute with bone-in chops, but they might need a bit longer to cook through.
Buttermilk: Buttermilk adds a lovely tang and helps the coating stick. If you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to thicken.
Flour: All-purpose flour gives the best results for that crispy coating. For a gluten-free option, you can try using a gluten-free flour blend; just ensure it’s suitable for frying.
Spices: The garlic powder, onion powder, and smoked paprika bring great flavor. Feel free to adjust spices to your taste or add others like dried herbs for a twist!
Buns: While potato buns or brioche are great choices, you can use any soft sandwich bun. For a healthier option, whole grain or lettuce wraps could work too.
How Do I Achieve the Crispy Coating on My Pork Chops?
To get that perfect crunch, follow these tips. Start by making sure your pork chops are evenly pounded to help them cook uniformly. Here’s how to get them crispy:
- Coat in the buttermilk-egg mix first, then dredge in the seasoned flour. This step is crucial for making the crust stick.
- If you want extra crunch, double dip: back into the buttermilk and then into the flour again.
- Heat your oil until it’s hot enough (around 350°F). If it’s too cool, the coating will become soggy.
- Make sure not to overcrowd the pan when frying; this allows for even cooking and crisping.
- Drain the fried chops on paper towels to remove excess oil.
These simple steps will help you achieve that crispy, golden perfection on your pork chop sandwich!
How to Make a Delicious Crispy Fried Pork Chop Sandwich
Ingredients You’ll Need:
For the Pork Chops:
- 4 boneless pork chops (about 1/2-inch thick)
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Vegetable oil, for frying
For the Sandwich:
- 4 sandwich buns (potato buns or brioche work well)
- Mayonnaise or spicy mayo, for spreading
- Pickles (optional)
- Lettuce or shredded cabbage (optional)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes for preparation and around 15-20 minutes for cooking. Altogether, you’ll be enjoying these tasty sandwiches in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Buttermilk Mixture:
In a shallow bowl, whisk together the buttermilk and egg until well combined. This mixture will help the breading stick to the pork chops.
2. Mix the Seasoned Flour:
In another shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. This will be the flavorful coating for the pork chops.
3. Get the Pork Chops Ready:
If your pork chops are uneven in thickness, pound them gently to an even thickness. This helps them cook evenly.
4. Dredge the Pork Chops:
Dip each pork chop first into the buttermilk mixture, allowing any excess to drip off. Then, coat it thoroughly in the seasoned flour, pressing to help it stick. For an extra crispy crust, you can do a double dip: go back into the buttermilk mixture and then back into the flour again.
5. Heat the Oil:
In a large skillet, pour enough vegetable oil to cover about 1/2 inch of the bottom. Heat the oil over medium-high heat until it’s shimmering—aim for about 350°F if you have a thermometer.
6. Fry the Pork Chops:
Carefully place the coated pork chops in the hot oil, making sure not to overcrowd the pan. Fry each chop for about 4 to 5 minutes on each side, or until they are golden brown and the internal temperature reaches 145°F. Make sure to watch them so they don’t burn!
7. Drain Excess Oil:
Once cooked, transfer the pork chops to a paper towel-lined plate to drain off any excess oil.
8. Toast the Buns:
While the pork chops are draining, lightly toast the sandwich buns in the same skillet or in a toaster for added flavor.
9. Assemble the Sandwich:
Spread mayonnaise or spicy mayo on each bun. Place a crispy pork chop on the bottom half of the bun, then add pickles and a layer of lettuce or shredded cabbage if desired. Top with the other half of the bun.
10. Serve and Enjoy:
Your crispy fried pork chop sandwiches are ready to devour! Serve them immediately while they’re hot and crispy!
This recipe yields 4 hearty sandwiches, perfect for a cozy lunch or dinner with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Frozen Pork Chops?
Yes, you can use frozen pork chops, but be sure to thaw them completely in the refrigerator overnight before cooking. This ensures even cooking and better texture.
Can I Make the Sandwiches Ahead of Time?
While the pork chops are best enjoyed fresh, you can prepare the pork chops and the buttermilk mixture a day in advance. Just keep the raw coated chops in the fridge until you’re ready to fry them for maximum freshness!
How Do I Store Leftover Sandwiches?
If you have leftovers, store the components separately. Keep the fried pork chops in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet to retain crispiness, and assemble the sandwiches fresh as needed!
Can I Use Other Types of Meat?
Absolutely! This recipe works well with chicken breasts or even turkey cutlets. Just adjust the cooking time to ensure the meat is cooked through but still juicy.
