Pork Chop Sandwich

These Pork Chop Sandwiches are made with crispy, thin cut pork chops that are perfectly pan fried on a potato bun and topped with saucy, caramelized onions and crisp cooked bacon. The onions are cooked until they are beautifully caramelized and are tossed with a honey mustard sauce. This pork sandwich is packed full of flavor and texture!

The honey mustard sauced onions, crunchy bacon, perfectly crisp pork chop, and the soft potato bun work so well together. You will find yourself craving this combination on the regular!

If you are looking for more main dish recipes, try one of these: Mini Dutch Oven Chicken Pot Pies, BBQ Chicken Pizza or Italian Dunkers.

Jump to:

• Why You Will Love This
• Ingredients Needed
• Ingredient Substitutions
• Equipment Needed
• Step by Step Instructions for the Onions
• Expert Tips
• FAQ
• Recipe Variations
• Storing and Freezing
• Other Recipes to Try
• Recipe

Why You Will Love This

• The pork chop. The thin cut boneless pork chops are lightly breaded and pan fried. They are crispy and flavorful!
• The onions. The onions are cooked slowly in the rendered bacon fat until they are caramelized and a beautiful golden brown. Then they are tossed in a delicious honey mustard sauce which makes them perfect for spooning on your sandwich.
• The bacon. The bacon gives this sandwich an added crunch and a boost of flavor!

Ingredients Needed

Here are notes about some of the ingredients needed to make this pork chop sandwich. You can find all of the ingredients at your local grocery store or at an online retailer, like Amazon.

• Bacon: I prefer to use thick cut bacon for this, as it adds that extra texture element.
• Yellow onion: Yellow onions are great for this because they are a bit sweeter and caramelize up so nicely.
• Garlic: I like to use minced garlic in a jar for convenience, but 2 cloves from a head of garlic would be equivalent to the 1 teaspoon of minced that the recipe calls for.
• Dijon mustard: Dijon mustard gives this mustard sauce the perfect flavor.
• Mayonnaise: Full fat or light mayonnaise would work for this.
• Honey
• Red wine vinegar
• Flour
• Egg
• Breadcrumbs: I like to use plain breadcrumbs for this recipe.
• Ranch seasoning mix: I always use this ranch seasoning mix, but any brand would work.
• Pork chops: At my grocery store, the pork chops I like to get are called "wafer thin boneless pork chops". If your grocery store doesn't carry something like that on the shelves, you can ask the butcher to cut them ⅛ to ¼ inch thick. We have also cut our own thin pork chops from a pork loin. Alternatively, you could pound boneless pork loin chops with a meat mallet to ⅛ to ¼ inch thickness.
• Olive oil
• Butter
• Potato buns: You can use regular sized buns or slider buns for this. We like to make these on the slider buns which means the pork chops hang off the edges. It just depends on the look you are going for, or how much bread you are wanting to eat! A hamburger bun would work great too.
• Leafy green lettuce: Use your favorite lettuce for this. Any kind will work great!

Ingredient Substitutions

• Yellow onion: A white onion, vidalia or sweet onions could be substituted if that's what you have on hand. You can also try shallots for a milder flavor.
• Dijon mustard: If Dijon is not your favorite, you could use whole grain, spicy brown or regular yellow mustard in its place. 
• Honey: You could try using maple syrup or agave nectar instead of honey.
• Breadcrumbs: Panko breadcrumbs or seasoned breadcrumbs would work fine.
• Pork chops: Try using thin cut boneless chicken or turkey breast.

This recipe has not been tested with these substitutions or variations. If you give any of these a try, please let me know how it worked out in the comments below!

Equipment Needed

• Large frying pan or large skillet: Having a large frying pan comes in handy for so many things.  I use my large cast iron skillet almost exclusively these days and recommend adding a similar one to your kitchen if you don’t already have one.
• Shallow dishes: Use shallow dishes to dredge the pork chops in the flour, egg and breadcrumbs.  If you don’t have shallow dishes, pie plates work great!

Step by Step Instructions for the Onions

STEP 1: In a medium bowl, combine the Dijon mustard, mayonnaise, honey, and red wine vinegar. Stir with a whisk to combine. Set this aside.

STEP 2: Cook bacon in a large saute pan over medium heat until crisp. Transfer bacon to a paper towel lined plate to drain. Set this aside.

STEP 3: With the stove off, spoon all but 1 tablespoon of the rendered bacon fat from the skillet into a heat proof container.

Step by Step Instructions for the Pork Chops

STEP 1: Place the flour in a shallow bowl.

STEP 2: Place egg and 1 tablespoon water in another shallow bowl. Lightly beat with a fork until combined.

STEP 3: Combine breadcrumbs, ranch seasoning, salt, and pepper in a separate shallow bowl.

STEP 8: Wipe out the skillet you used for the onions with paper towel.

STEP 9: Heat 1 tablespoon olive oil and 1 tablespoon butter over medium high heat until melted.

STEP 10: Add 4 pork shops to the skillet. Allow them to cook, without disturbing them, for 3 minutes or until they are golden brown. Flip to the other side and cook for an additional 2-3 minutes or until golden brown. Transfer to a clean plate and tent with foil to keep them warm.

STEP 11: Repeat with remaining 1 tablespoon olive oil, butter and 4 pork chops.

STEP 12: Assemble sandwiches in this order: bun bottom, lettuce, pork chop, bacon, saucy onions, bun top.

Expert Tips

Here are some tips and tricks for making this pork chop recipe.

• Use a fork to help you coat and transfer the pork chops in the flour, egg and breadcrumb mixtures.
• Put two pork chops on each sandwich for a heartier, meatier sandwich.
• There should be plenty of flour and breadcrumb mixture to do more pork chops. You will need to double the egg if you plan to make more than the 8 pork chops though.
• When assembling your sandwiches, put a little bit of the saucy onion mixture on the bottom bun as your first layer and then on top of everything as your top layer for added flavor.
• Serve these sandwiches with potato chips and pickle spears.
• The thin pork chops cook pretty quickly.  If you are using thicker pork chops or are concerned about whether or not they are cooked properly, use a meat thermometer to check that the center has reached a temperature of 145°F.
• These sandwiches are best served fresh and hot, so assemble the right before serving to ensure they are at their best!

FAQ

Recipe Variations

• Toasted buns: For a bit of added flavor and texture, you can toast the buns prior to assembling the sandwiches.
• Added toppings:  Add extra lettuce, tomato slices, avocado, or pickles for additional freshness and flavor.

Storing and Freezing

Assembled sandwiches can be stored in an airtight container or zip top bag in the refrigerator for up to 3 days. To reheat, wrap in a paper towel and heat in the microwave for 30 seconds or until heated through.

For unassembled sandwich components, pork chops, saucy onions and bacon could be stored in the refrigerator in an airtight container for up to 5 days. Heat in the microwave for 30 seconds or until heated through.

Freezing leftover sandwich components or assembled sandwiches is not recommended.

Other Recipes to Try

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