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. They're served on a large roll with spicy mayo, lettuce, tomatoes, and pickles. Easy and delicious, this sandwich will become a family favorite.
Need another great sandwich? Sink your teeth into this tasty Reuben that's stacked with corned beef, sauerkraut, and Swiss cheese on rye bread. And if you're in the mood for something deliciously different our Cuban sandwich is a must-try.
Ingredients
- Pork Loin Thin Boneless Chops
- Salt
- Garlic Powder
- Onion Powder
- Black Pepper
- All Purpose Flour
- Plain Breadcrumbs
- Eggs
- Hoagie Rolls
- Shredded Lettuce
- Tomato Slices
- Pickles
- Mayonnaise
- Hot Sauce
- Cayenne Pepper
- Oil
See the recipe card for quantities and preparation.
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.
Bread 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
- 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 sandwich
Place a piece of fried pork on each sub or hoagie roll. Top with lettuce, tomatoes, pickles and the spicy mayo. Enjoy!
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📖 Recipe
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.
Ingredients
- 1– ½ pound Pork Loin Thin Boneless Chops 4 large or 6-8 small pieces
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon 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 teaspoon Mayonnaise
- 1 teaspoon Hot Sauce or to taste (use your favorite, we used Crystal)
- Dash of Cayenne Pepper or to taste
Instructions
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.
- Dip the pork cutlet in the egg mixture; make sure the pork is evenly moist.
- 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.
- 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.
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!
Nutrition
Calories: 626kcalCarbohydrates: 47gProtein: 46gFat: 26gSaturated Fat: 6gCholesterol: 156mgSodium: 1106mgPotassium: 899mgFiber: 3gSugar: 4gVitamin A: 515IUVitamin C: 7mgCalcium: 147mgIron: 4.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Tried this recipe?Let us know how it was!
Melanie
Delicious! I used Panko breadcrumbs for an extra crunch.
Elizabeth
Sounds amazing! Happy you enjoyed it.
Jen
Incredible sandwich. Love the spicy mayo. We are a low sodium home, so no salt was added to the ingredients. Pork already contains natural sodium. Thanks for the recipe.
Elizabeth
Hi Jen, thank you for your kind review. I'm really happy you enjoyed it!
Dennis Smalling
Just curious, why kosher salt?
Elizabeth
Hi Dennis,
It’s a matter of preference really. I like using kosher salt because it has larger pieces, not granules, so there is less sodium by volume and it’s easier to sprinkle over food evenly. However, table or sea salts are fine for seasoning. On newer recipes I’m just listing salt as the ingredient and leaving it up to the cook. Thank you for stopping by!
rccola
Made this last night and enjoyed every bite. Will definitely make it again.
Elizabeth Rodriguez
Hi! I'm really happy to hear that, so glad you enjoyed it!!