Boneless Pork Chop Sandwich Recipes

BERNIE'S PORK CHOP SANDWICHES

Steps:

• Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper., In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.

PORK CHOP SANDWICH

Steps:

• Preheat oil in heavy skillet over medium-high heat.
• Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
• Place beaten eggs in second pie pan.
• Place breadcrumbs in third pie pan.
• Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
• Dredge chop in flour/spice mixture.
• Dip into beaten eggs, making sure both sides are well coated.
• Dredge in the breadcrumbs, thoroughly coating both sides.
• Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
• Drain briefly on paper towels or cake rack in a coookie sheet.
• Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).

PORK LOIN SANDWICH

Steps:

• In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
• Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
• For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
• Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

POPPIN' PORK CHOP SANDWICHES

Steps:

• For the pork chops: Heat a large cast-iron skillet over medium-high heat.
• In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
• Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
• In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
• For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
• For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
• Serve hot or wrap in sandwich wrap/foil for transport.
• To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
• Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

ITALIAN-STYLE PORK CHOP SANDWICHES

Steps:

• Pound pork chops until 1/4 inch thick; set aside.
• In a small bowl beat together eggs, water, pepper and Italian seasoning.
• In a medium bowl combine all other ingredients, except mozzarella cheese, pizza sauce and canola oil.
• Dip pork chops in egg mixture, coating both sides.
• Then coat both sides of pork in cracker crumb mixture.
• Repeat until chops are coated twice, with egg and cracker crumbs.
• In a medium size skillet, heat oil until hot but not smoking.
• Add pork chops two at a time.
• Cook until golden brown, about 6 minutes on each side.
• To assemble each sandwich--.
• Place a chop on bottom half of each bun.
• Spread 1 Tablespoon of sauce over meat.
• Sprinkle with 2 Tablespoons of mozzarella.
• Cover with top half.
• Eat and enjoy.

CUBAN-STYLE PORK SANDWICHES

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
• Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
• Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.