Pork Chop Sandwich

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Meet the star of your next dinner: my 30-minute Pork Chop Sandwich! It’s simple, delicious, and sure to be loved by even the pickiest eaters. Combined with crispy breadcrumbs and a zesty sauce, this sandwich gives you a new and delicious way to serve pork chops. Perfect for a quick lunch or dinner!

Pork Chop Sandwiches

My family loves pork chop recipes. As my kids were growing up, they would always get excited for pork chop dinners, and I have always enjoyed experimenting with different recipes to find the best combinations!

Out of all of the pork chops we’ve tried, these pork chop sandwiches are one of the most drool-worthy recipes. With juicy, crispy pork chops and a creamy mayo mustard sauce all tucked into a soft roll with your favorite sandwich toppings, this is one meal your family is guaranteed to ask for again.

Pork Sandwich Ingredients

• Boneless Pork Chops: For a sandwich, boneless pork chops are a must. Try not to buy pork chops that are too thick.
• Flour: All-purpose flour is used to help coat the pork chops in the breadcrumb mixture for pan-frying.
• Egg: Egg helps bind the breadcrumb mixture as well as helping it stick to the pork chops.
• Bread Crumbs: I’m using panko breadcrumbs for this recipe, but you can also use Italian breadcrumbs!
• Parmesan Cheese: Parmesan is mixed into the seasoned breadcrumbs for additional flavor.
• Salt and Pepper: Simple seasoning for the pork chops. I recommend kosher salt or Maldon sea salt flakes, and freshly cracked black pepper.
• Vegetable Oil: You can use any neutral vegetable oil, such as canola oil.
• Rolls: Use your favorite rolls! I recommend giving brioche a try. They’re so buttery and delicious with this sandwich.
• Butter: This is optional, but you would not believe the difference buttering your bread makes even when you’re using a sauce. Give it a try!
• Mayonnaise: Use your favorite brand of mayo.
• Yellow Mustard: Plain yellow mustard adds the perfect sharp tang to the sauce.
• Dijon Mustard: Dijon adds a bit of spice and variety to the flavor of the mayo mustard sauce.
• Worcestershire Sauce: Worcestershire adds additional tang and depth of flavor that really complements the mayo and mustard.

How to Make Pork Chop Sandwiches

1. In a bowl, combine mayonnaise, yellow mustard, Dijon mustard, and Worcestershire sauce until fully mixed and creamy. Refrigerate the mayo mustard sauce while you prepare your pork chops. This helps develop the flavors while you’re cooking.
2. Lightly season boneless pork chops with salt and black pepper on both sides. 
3. Get out three bowls. Fill one with flour, one with beaten egg, and the third with breadcrumbs mixed with Parmesan cheese. Dredge the pork chops first in the flour, coating them completely. Then, dip the flour-coated pork chops in the beaten egg to coat each one evenly. Finally, coat each pork chop into the breadcrumb mixture, pressing gently so the breadcrumbs and Parmesan stick to the pork chops.
4. In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the breaded pork chops. Fry for 4-5 minutes per side, or until they are golden-brown and cooked through. The internal temperature of pork chops should reach 145°F when read with an instant read meat thermometer inserted into the thickest part of the pork chop. Note: avoid overcrowding the pan, or the pork chops won’t cook correctly! You may need to cook in batches.
5. Line a plate with paper towels. Using tongs or a spatula, remove the pork chops from the pan and place them on the paper-towel lined plate to drain excess oil. Or, place them on top of a cooling rack. Let the pork chops rest for 5 minutes.
6. Take your mayo mustard sauce out of the refrigerator and begin assembling your sandwich by spreading the sauce evenly on both the top and bottom bun.
7. Add the breaded pork chop to the sandwich, then top with your favorite sandwich toppings, such as tomato slices, lettuce, onions, pickles, or even sauteed onions. Serve, and enjoy!

Pork Chop Sandwich Recipe Tips

• I recommend using thinly-sliced pork chops for this recipe. If you can’t find thin-sliced, use a meat mallet to thin out the pork chops so they cook properly. Avoid bone-in pork chops.
• Get your ingredients ready before you start cooking to save yourself time and keep your workspace clean. For example, I recommend measuring out ingredients and preparing the bowls for dipping before you start the recipe.
• Make sure to press the pork chops gently into the breadcrumb mixture so they adhere well. This gives you the perfect crispy texture you’re looking for.
• Use a large pan and don’t put too many pork chops in the pan at once. Overcrowding the pan will prevent the chops from getting crispy.
• Let the pork chops rest for about 5 minutes after cooking to keep them juicy before you add them to the sandwich.
• Choose high-quality buns that can hold up to the juiciness of the pork chop and the sauce.
• For fresh toppings, lettuce, tomatoes, and onions are always a winner with pork chop sandwiches!
• If you’re a cheese lover, adding a slice of your favorite cheese to the sandwich can make it even more indulgent.

Storing Fried Pork Chops for Sandwiches

Store any cooled-down pork chops in an airtight container and refrigerate for up to 3-4 days. When you’re ready to enjoy again, reheat the pork chops and assemble your sandwich with fresh toppings and sauce!

Pork Cutlet Sandwich FAQ

Must-Try Pork Recipes

• Grilled Pork Steaks
• Stuffed Pork Tenderloin
• Smothered Pork Chops
• Ground Pork Tacos
• Honey Glazed Pork Chops

If you enjoyed the recipe, leave a comment and a rating below!

Recipe

Pork Chop Sandwiches

Isabel Laessig

In a rush? My 30-minute Pork Chop Sandwich is a crowd-pleaser, satisfying even picky eaters. Fast, tasty, and loved by all!

5 from 1 vote

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Dish

Cuisine American

Servings 4 sandwiches

Calories 768 kcal

Equipment

• Skillet
• 4 Shallow bowls
• Meat thermometer
• Plate lined with paper towels

Ingredients

  

1x2x3x

• ½ cup flour
• 1 large egg lightly beaten
• 1 cup panko breadcrumbs or Italian breadcrumbs
• ½ cup parmesan cheese
• ½ teaspoon salt to taste
• 1 teaspoon black pepper to taste
• 4 thin boneless pork chops
• 4 tablespoons vegetable oil
• 1 tablespoon butter optional, for spreading on bread
• 4 rolls of choice
• 1 cup mayonnaise
• 2 teaspoons yellow mustard
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce

Instructions

 

• In a bowl, combine mayonnaise, yellow mustard, Dijon mustard, and Worcestershire sauce. Refrigerate while you prepare your pork chops!
  1 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon dijon mustard, 1 teaspoon Worcestershire sauce
• Lightly season your pork chops with salt and pepper on both sides.
  ½ teaspoon salt, 1 teaspoon black pepper
• Get out 3 bowls. Fill one with flour, one with a beaten egg, and the third with breadcrumbs mixed with grated Parmesan cheese. Dip each pork chop into the flour, coating completely. Then, dip the flour-coated pork chops into the beaten eggs enough to coat evenly. Finally, dip each pork chop into the breadcrumb mixture, pressing gently so the crumbs stick.
  ½ cup flour, 1 large egg, 1 cup panko breadcrumbs, 4 thin boneless pork chops, ½ cup parmesan cheese
• In a cast iron skillet, heat vegetable oil over medium-high heat. Add the breaded pork chops to the hot oil and fry them for about 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F. Avoid overcrowding the pan; you may need to fry the pork chops in batches.
  4 tablespoons vegetable oil
• Place the fried pork chops on a plate lined with paper towels to drain any excess oil. Let pork chops rest for about 5 minutes.
• Being assembling the sandwich. Spread the mayo mustard sauce to the bottom and tops of the buns.
  4 rolls
• Add your preferred sandwich toppings and condiments on top of the pork chop. You can use lettuce, tomato slices, onions, pickles, or sautéed onions. Serve immediately and enjoy!

Final StepPlease leave a rating and comment below to tell me what you think of the recipe! This helps me know which recipes you’re looking for, so I can continue to provide you with high-quality recipes at no cost.

Video

Notes

• • Choosing your pork: I love using thinly sliced pork chops, but if you can’t find thin sliced, you can always use a meat mallet to thin them out. Avoid bone-in pork chops.

• • Preparation is Key: Line up all you need like flour, breadcrumbs, and eggs before you start. It makes the cooking process smoother and quicker!

• • Breading Technique: Press the breadcrumbs onto the pork chops to ensure they adhere well. This will give you that perfect crispy exterior.

• • Cook in Batches: Don’t put too many pork chops in the pan at once. Overcrowding the pan will prevent the chops from getting crispy.

• • Let Them Rest: Let the cooked pork chops rest for a few minutes before assembling the sandwiches, to keep them juicy.

• • Pick Good Buns: Choose good quality buns that can hold up to the juiciness of the pork chop and the sauce.

• • Add Fresh Toppings: Add things like lettuce, tomato, or onion for a fresh crunch.

• • Experiment with Cheese: If you’re a cheese lover, adding a slice of your favorite cheese to the sandwich can make it even more indulgent.

Nutrition

Serving: 1servingCalories: 768kcalCarbohydrates: 57gProtein: 16gFat: 53gSaturated Fat: 11gPolyunsaturated Fat: 26gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 87mgSodium: 1351mgPotassium: 115mgFiber: 2gSugar: 6gVitamin A: 296IUVitamin C: 0.2mgCalcium: 203mgIron: 13mg

Keyword fried pork chop sandwich, pork chop sandwich, pork chop sandwiches, porkchop sandwiches