Poppin Pork Chop Sandwiches Recipes

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BERNIE'S PORK CHOP SANDWICHES



Bernie's Pork Chop Sandwiches image

My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. -Jeanette Kotecki, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

3/4 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup fat-free milk
4 boneless pork loin chops (3 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
4 whole wheat hamburger buns, split and warmed
Thinly sliced onion, optional
Pickle slices, optional
Prepared mustard, optional

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.

Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 564mg sodium, Carbohydrate 60g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  • Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  • While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  • Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  • Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

PORK CHOP SANDWICH



Pork Chop Sandwich image

With apologies to the other two folk who posted Pork Chop Sandwich recipes, neither resembled what I think of as a true pork chop sandwich. I grew up in SW Montana, where the locally famous Pork Chop John's sandwich shops exist. I believe the originals are actually battered after flouring and then deep fried and I never pass up a chance to eat one if I am in Butte or Bozeman, but I don't even own a deep fryer, so I fiddled around with what originally was my favorite chicken fried steak recipe until I came up with this.

Provided by hipshot55

Categories     Lunch/Snacks

Time 40m

Yield 6-8 sandwiches, 6-8 serving(s)

Number Of Ingredients 17

6 -8 center-cut pork loin chops, closely trimmed
mixed spice
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 1/2-2 cups all-purpose flour
3 eggs, lightly beaten (can use just the whites)
1 1/2-2 cups breadcrumbs (Panko or crushed herb croutons)
vegetable oil
6 -8 buns (Hamburger will work, but I prefer Kaiser rolls)
salt and pepper (shouldn't need much)
mustard, of your choice
mayonnaise or salad dressing
onion, slices to garnish
tomatoes, slices to garnish
lettuce, leaaves to garnish

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? ;).

Nutrition Facts : Calories 963, Fat 23.2, SaturatedFat 6.7, Cholesterol 406, Sodium 3030.6, Carbohydrate 66.9, Fiber 3.9, Sugar 4.8, Protein 114.3

ITALIAN PORK SANDWICHES



Italian Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

4 teaspoons ground fennel
4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper
Two 1-pound pork tenderloins
6 tablespoons olive oil
6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
  • Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
  • To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
  • Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
  • Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
  • Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
  • Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

PORK CHOP SANDWICHES



Pork Chop Sandwiches image

What do you do with left over pork chops? Make pork chop sandwiches. A great, east and fast way to get lunch or dinner on the table in 15 minutes when you have no time to do anything.

Provided by iluzen

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

2 cooked bone in pork chops (bone-in pork chops will stay more moist while re-heating)
lettuce
tomatoes
mayonnaise
2 hamburger buns

Steps:

  • Place pork chops in a frying pan with 2-3 tablespoons of water and cover.
  • Place frying pan over low to med low heat and gently re-heat. This will take 5-7 minutes depending on the thickness of your pork chops.
  • Toast hamburger buns in a dry pan. You can spread a little butter flavored Crisco to help them toast. Toast to your degree of perfection. (That is a medium golden brown for me.).
  • Remove pork chops from the pan and remove from the bone. (You may need to trim the pork chops to the bun size.).
  • Place pork chops, lettuce, tomatoes and mayo on the bun. Serve with apple sauce and enjoy.

Nutrition Facts : Calories 344, Fat 16.1, SaturatedFat 5.4, Cholesterol 75, Sodium 273.2, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 26.6

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