Recipes · Cooking tips · Techniques

Fried Pork Sandwich

Fried Pork Sandwich

In this fried pork sandwich, thin pork loin chops are simply seasoned, breaded and fried until golden on the outside and juicy on the inside. Then they’re served on a large roll with a spicy mayo, lettuce, tomatoes, and pickles. Easy and delicious, this sandwich will be on your family’s dinner request list. Need another great sandwich? Try this crispy chicken BLT, which combines two classics in one. Enjoy!

 

Ingredients

1 – 1½ lb. Pork Loin Thin Boneless Chops (4 large or 6-8 small pieces)

1 tsp. Kosher Salt

1 tsp. Garlic Powder

½ tsp. Onion Powder

¼ tsp. Black Pepper, plus a pinch for the sandwiches

½ cup All Purpose Flour

1 cup Plain Breadcrumbs

1-2 Eggs

Canola Oil – enough to cover the bottom of a large skillet by ½ inch

4 Sub or Hoagie Rolls

Shredded Lettuce

6-8 Tomato Slices, about 2 medium tomatoes

1 Large Pickle, sliced

 

Spicy Mayo Ingredients

4 tsp. Mayonnaise

1 tsp. Hot Sauce, or to taste (use your favorite, we used Crystal)

Dash of Cayenne Pepper, or to taste

 

Make the Spicy Mayo

Add the mayonnaise, Crystal Hot Sauce and cayenne pepper to a small bowl. Mix well with a fork. Refrigerate until ready to use.

 

Prepare the pork cutlets

Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir the seasoning to combine well. Sprinkle the pork on both sides with about half of the seasoning mix.

 

Prepare a breading station

Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other. Season the breadcrumbs with the remaining seasoning mix. Combine well using a fork. Crack an egg or two into a medium bowl, scramble well using a fork or small whisk.

 

Working with one piece of pork at a time, lightly coat both sides with the flour. Shake off the excess. Next, dip the pork cutlet in the egg mixture; make sure the pork is evenly moist. Then, place the pork in the breadcrumbs, apply an even coating and gently shake off the excess. Place the breaded pork on a clean pan or plate and repeat with the remaining pieces. If you’re stacking the pork cutlets, use a piece of parchment paper in between them so the coating doesn’t stick to itself or flake off.

 

Preheat the oven to warm or its lowest setting.

 

Fry the pork cutlets

Cover the bottom of a large, deep skillet with about a ¼ inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the pork cutlets to the skillet (depending on the size) do not overcrowd the pan, fry in batches. Fry the pork for about 2 minutes per side, turn and repeat until they’re golden brown. Use tongs to turn the pork so the breading does not flake off.

 

Remove the pork from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Place them in the oven and fry the remaining pieces. When you remove each batch from the oil, take the internal temperature and make sure it’s at least 160°F. Really, pork is safe to eat at 145°F, but for this recipe I like the pork well done.

 

Build the sandwiches

Place a piece of fried pork on each sub or hoagie roll. Top with lettuce, tomatoes, pickles and the spicy mayo. Enjoy!

 

Makes 4 sandwiches

 

Fried Pork Sandwich
In this fried pork sandwich, thin pork loin chops are simply seasoned, breaded and fried until golden on the outside and juicy on the inside.
Course: Main Course
Cuisine: American
Keyword: fried pork, gameday recipes, pork sandwich, sandwiches
Servings: 4 servings
Calories: 626 kcal
Ingredients
  • 1– ½ lb. Pork Loin Thin Boneless Chops 4 large or 6-8 small pieces
  • 1 tsp. Kosher Salt
  • 1 tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. Black Pepper plus a pinch for the sandwiches
  • ½ cup All Purpose Flour
  • 1 cup Plain Breadcrumbs
  • 1-2 Eggs
  • Canola Oil – enough to cover the bottom of a large skillet by ½ inch
  • 4 Sub or Hoagie Rolls
  • Shredded Lettuce
  • 6-8 Tomato Slices
  • 1 Large Pickle sliced
Spicy Mayo Ingredients
  • 4 tsp. Mayonnaise
  • 1 tsp. Hot Sauce or to taste (use your favorite, we used Crystal)
  • Dash of Cayenne Pepper or to taste
Instructions
Make the Spicy Mayo
  1. Add the mayonnaise, Crystal Hot Sauce and cayenne pepper to a small bowl. Mix well with a fork. Refrigerate until ready to use.
Prepare the pork cutlets
  1. Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir the seasoning to combine well.

  2.  Sprinkle the pork on both sides with about half of the seasoning mix.

Prepare a breading station
  1. Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other.

  2. Season the breadcrumbs with the remaining seasoning mix. Combine well using a fork.

  3. Crack an egg or two into a medium bowl, scramble well using a fork or small whisk.

  4. Working with one piece of pork at a time, lightly coat both sides with the flour. Shake off the excess.

  5. Dip the pork cutlet in the egg mixture; make sure the pork is evenly moist.

  6. Place the pork in the breadcrumbs, apply an even coating and gently shake off the excess.

  7. Place the breaded pork on a clean pan or plate and repeat with the remaining pieces. If you’re stacking the pork cutlets, use a piece of parchment paper in between them so the coating doesn’t stick to itself or flake off.

  8. Preheat the oven to warm or its lowest setting.
Fry the pork cutlets
  1. Cover the bottom of a large, deep skillet with about a ¼ inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the pork cutlets to the skillet.

  2. Fry the pork for about 2 minutes per side, turn and repeat until they’re golden brown. Use tongs to turn the pork so the breading does not flake off.

  3. Remove the pork from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Place them in the oven and fry the remaining pieces.

  4. When you remove each batch from the oil, take the internal temperature and make sure it’s at least 160°F.

Build the sandwiches
  1. Place a piece of fried pork on each sub or hoagie roll. Top with lettuce, tomatoes, pickles and the spicy mayo. Enjoy!
Nutrition Facts
Fried Pork Sandwich
Amount Per Serving
Calories 626 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 156mg 52%
Sodium 1106mg 46%
Potassium 899mg 26%
Total Carbohydrates 47g 16%
Dietary Fiber 3g 12%
Sugars 4g
Protein 46g 92%
Vitamin A 10.3%
Vitamin C 8.5%
Calcium 14.7%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
In this fried pork sandwich, thin pork loin chops are simply seasoned, breaded and fried until golden on the outside and juicy on the inside. Then they’re served on a large roll with a spicy mayo, lettuce, tomatoes, and pickles. #friedporksandwich #pork #porkloin #friedpork #sandwiches

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