Discover the simplicity and satisfaction of this classic Southern favorite – a bone-in fried pork chop sandwich topped with tomato, onion, mustard, and mayonnaise.
Want to save this recipe?
We'll email you this recipe so you can come back to it later!
Marrekus grew up in Memphis, but he especially cherished his summers spent in Mississippi with his grandfather, who introduced him to the mouthwatering fried pork chop sandwiches. Those simple yet satisfying meals were a staple – bone-in pork chops sandwiched between two slices of white bread, reminiscent of the classic smoked bologna sandwich.
Typically served in wax paper and often topped with just hot sauce, Marrekus now shares his take on this Southern staple. We use our deep fried pork chop recipe to make sandwiches topped with mustard, mayo, tomato, and onion. It's a perfect companion for fishing trips or family hangouts. Quick, filling, it's reminiscent of days spent working in the garden or riding horses.
What you'll love about this recipe:
Ingredients
- Bone-in center-cut pork chops
- All-purpose flour
- Vegetable oil, for frying
- White bread
- Sandwich toppings (e.g. hot sauce, mayo, mustard, lettuce, tomato, onion)
Pork Chop Seasoning
Note: For an extra layer of flavor and juiciness, you can opt to brine the pork chops in a mixture of kosher salt, sugar, water, and ice before cooking. However, if you're short on time or prefer a different texture, feel free to skip this step – the recipe remains delicious either way!
Tools You'll Need
To prepare this pork chop sandwich recipe, you'll need the following special equipment and tools:
How to Fry Pork Chops
- Heat up some vegetable oil in a deep fryer or a big, sturdy pan until it hits 350°F. Make sure there's enough to fully cover the chops, about 2 inches deep.
- Grab a wire rack and place it on a baking sheet, or use a large plate lined with paper towels.
- While the oil is heating up, combine the pork chop seasonings and all-purpose flour in a bowl. Give it a good mix.
- Coat each pork chop in the seasoned flour one at a time, making sure they're fully covered. Shake off any extra flour.
- Carefully drop the chops into the hot oil and fry them until they turn a nice golden brown, which should take about 6 minutes. Use tongs to move them onto the rack or plate to drain.
- Enjoy these fried pork chops right away! If you have leftovers, they'll keep well in a sealed container for up to 4 days.
Assemble the Sandwich
Layer a fried pork chop on toasted white bread with slices of ripe tomato and crisp onion. Don't forget a generous spread of mustard or mayonnaise for the perfect sandwich – just be mindful to eat around the bone and discard it when finished.
Feel free to personalize with additional toppings like lettuce, pickles, or your favorite sauce to enhance the flavor profile.
- Toast slices of white bread.
- Spread mustard on one side of each slice.
- Layer the fried pork chop on the bread, then add slices of tomato and onion.
- Season with salt and pepper; add hot sauce, if desired.
- Top with the remaining bread slice to complete the sandwich.
Tips for Frying
- Maintain Consistent Oil Temp: Keep an eye on the temperature. If it drops too low, the pork chops may absorb more oil, resulting in a greasier final product. Allow it to return to 350°F between batches.
- Use a Meat Thermometer: For optimal results, use a meat thermometer to check the internal temperature of the pork chops. They should reach a safe minimum internal temperature of 145 F.
- Dry the Pork Chops: Pat the chops dry with paper towels before seasoning and coating. Dry surfaces help the flour coating adhere better, creating a crispier crust.
- Even Coating: Ensure an even coating of the seasoned flour on each pork chop. This helps achieve uniform browning during frying.
- Shake Off Excess Flour: Shake off any excess flour before frying. Too much flour can lead to a thicker, doughy coating.
- Work in Batches: Avoid overcrowding the fryer or skillet. Fry in batches to ensure they cook evenly and maintain their crispiness.
- Rest on a Wire Rack: Allow the fried chops to rest on a wire rack rather than a plate. This helps excess oil drain away, preventing sogginess.
- Fresh Oil: Use fresh oil for frying. Oil that has been reused multiple times may impart off-flavors.
What to Serve with a Fried Pork Chop Sandwich
These quick and fuss-free sides go great with fried pork chop sandwiches, creating a delicious and convenient on-the-go meal reminiscent of what you might find at the corner store.
- Potato Chips: Classic and easy, potato chips provide a quick crunch.
- Potato Salad: Potato salad offers a satisfying and creamy side dish.
- Pickles: Grab a side of tangy pickles for a zesty and refreshing bite.
- Coleslaw: Coleslaw bring a crunchy and tangy element.
FAQ
What type of oil is best for frying?
Can I use boneless pork chops instead of bone-in?
What type of bread works best for a pork chop sandwich?
What are the best toppings or sauces for pork chop sandwiches?
Summary
Enjoy a classic Southern recipe with this pork chop sandwich paired with mayonnaise, mustard, tomato, and onion. It's quick and filling, and reminiscent of days spent outdoors.
📖 Recipe
Deep Fried Pork Chops
Ingredients
- 4 bone-in center-cut pork chops about ½" thick
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- 1 tablespoon coarse ground black pepper
- 1 tablespoon lemon pepper
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 cups Vegetable oil for frying
Instructions
Brine (Optional)
- Bring 4 cups water water to a boil in a pot. Add ¼ cup kosher salt and ¼ cup sugar. Stir until completely dissolved. Remove the pot from heat and let the brine cool slightly.
- Add 4 cups ice, stirring until the ice is mostly melted, and the brine reaches room temperature.
- Place chops in a resealable plastic bag or a shallow dish. Pour the brine over the pork chops, ensuring they are fully submerged. If using a bag, remove excess air before sealing.
- Refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
- Before cooking, remove the chops from the brine, rinse, and pat them dry with paper towels, and proceed with deep frying instructions.
Deep Fry Pork Chops
- In a medium bowl, combine seasonings and all-purpose flour, mixing thoroughly.
- Dredge each chop in the seasoned flour, ensuring full coverage. Shake off excess flour.
- Place a wire rack on a baking sheet or line a large plate with paper towels.
- Heat vegetable oil in a deep fryer or heavy skillet to 350°F, ensuring a depth of at least 2 inches for complete submersion of pork chops.
- Gently add coated pork chops to the hot oil and fry until golden brown, approximately 6 minutes. They should reach a safe minimum internal temperature of 145 F. Use tongs to transfer chops to the prepared rack or plate for draining.
- Fried pork chops are best enjoyed immediately but can be stored in an airtight container for up to 4 days.
Notes
- Maintain Consistent Oil Temp: Keep an eye on the temperature. If it drops too low, the pork chops may absorb more oil, resulting in a greasier final product. Allow it to return to 350°F between batches.
- Dry the Pork Chops: After brining, rinse and pat the chops dry with paper towels before seasoning and coating. Dry surfaces help the flour coating adhere better, creating a crispier crust.
- Even Coating: Ensure an even coating of the seasoned flour on each pork chop. This helps achieve uniform browning during frying.
- Shake Off Excess Flour: Shake off any excess flour before frying. Too much flour can lead to a thicker, doughy coating.
- Work in Batches: Avoid overcrowding the fryer or skillet. Fry in batches to ensure they cook evenly and maintain their crispiness.
- Rest on a Wire Rack: Allow the fried chops to rest on a wire rack rather than a plate. This helps excess oil drain away, preventing sogginess.
- Fresh Oil: Use fresh oil for frying. Oil that has been reused multiple times may impart off-flavors.
- Serve Immediately: Fried pork chops are best enjoyed right after frying when they are at their crispiest.
Leave a Reply