Go Back
–+ servings
close up of pork chop sandwich with veggies in the background
Print

Pork Chop Sandwiches

In a rush? My 30-minute Pork Chop Sandwich is a crowd-pleaser, satisfying even picky eaters. Fast, tasty, and loved by all!
Course Main Dish
Cuisine American
Keyword fried pork chop sandwich, pork chop sandwich, pork chop sandwiches, porkchop sandwiches
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 768kcal
Author Isabel Laessig

Equipment

Ingredients

  • 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!

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: 1serving | Calories: 768kcal | Carbohydrates: 57g | Protein: 16g | Fat: 53g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1351mg | Potassium: 115mg | Fiber: 2g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 0.2mg | Calcium: 203mg | Iron: 13mg