Pork Chop Sandwich

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“With apologies to the other two folk who posted Pork Chop Sandwich recipes, neither resembled what I think of as a true pork chop sandwich. I grew up in SW Montana, where the locally famous Pork Chop John's sandwich shops exist. I believe the originals are actually battered after flouring and then deep fried and I never pass up a chance to eat one if I am in Butte or Bozeman, but I don't even own a deep fryer, so I fiddled around with what originally was my favorite chicken fried steak recipe until I came up with this.”
6-8 sandwiches

Ingredients Nutrition


  1. Preheat oil in heavy skillet over medium-high heat.
  2. Mix the flour and spices together for a dredge and place in a pie pan or similar flat vessel. I like mine spicy, so feel free to adjust the spices to fit your tastes.
  3. Place beaten eggs in second pie pan.
  4. Place breadcrumbs in third pie pan.
  5. Place chops between two sheets of plastic wrap and pound until they are roughly 1/2" thick. I actually use my 48 needle meat tenderizer and dredge the chops in the flour/spice mixture prior to tenderizing to force some of the spices into the meat.
  6. Dredge chop in flour/spice mixture.
  7. Dip into beaten eggs, making sure both sides are well coated.
  8. Dredge in the breadcrumbs, thoroughly coating both sides.
  9. Place chop in pan, frying 3-4 minutes per side, until GBAD (golden brown and delicious).
  10. Drain briefly on paper towels or cake rack in a coookie sheet.
  11. Place on bun with condiments and garnishes of your choice. Traditional is yellow mustard, onion slice, tomato slice and lettuce. My brother likes applesauce, but then, he puts catsup on tacos, so what does he know? ;).

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