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. It's quick to prep, easy to reheat, and hits the spot when you need a meal that's simple and filling.
The onions turn soft and golden as they caramelize, soaking up that sweet honey mustard flavor. Add in crispy bacon, a juicy pork chop and a soft potato bun and you have a sandwich that feels just as comforting as it tastes. This is the kind of dinner everyone looks forward to after a busy day!
If you are looking for more main dish recipes, try one of these: Italian Dunkers, Easy Turkey Basil Pesto Panini or Simple Parmesan Panko Baked Cod.
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Reader Review ⭐️⭐️⭐️⭐️⭐️
"Made these for a small group and they were loved by everyone. The crunch on the pork chops was perfect."
- Jean
Why You Will Love This Recipe
- 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
Here are notes about some of the ingredients needed for this recipe:
- 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. A white onion could be substituted if that's what you have on hand. You can also try shallots for a milder flavor.
- Garlic: Minced fresh garlic will give you the best flavor.
- Dijon mustard: Dijon mustard gives this mustard sauce the perfect tangy kick. Spicy brown, whole grain or yellow mustard will all work too.
- Honey: Maple syrup or agave nectar are great substitutes if you need a different sweetener.
- Mayonnaise: Full fat or light mayonnaise would work for this.
- Flour: Use all purpose flour for dredging.
- Breadcrumbs: I like to use plain breadcrumbs for this recipe. Panko breadcrumbs will give you a little extra crunch or you can use seasoned breadcrumbs for more flavor. Crushed saltine crackers or cornflakes also work in a pinch.
- Ranch seasoning mix: Any brand will do.
- 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: If you wanted, you could substitute this with vegetable oil.
- 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! Brioche, hamburger or kaiser rolls are all good substitutes.
- Leafy green lettuce: Use your favorite lettuce for this. Any kind will work great! Or for a lighter option, serve the pork chops in lettuce wraps and skip the bun.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Air fryer: Bread the pork chops as directed, then air fry at 400°F for 6-8 minutes, flipping halfway through. It's quick, crisp, and cleanup is minimal.
- Oven-baked: Place breaded pork chops on a wire rack over a baking sheet and bake at 425°F for about 15 minutes, flipping once, until golden and cooked through.
- Grilled: Skip the breading, season the chops with salt, pepper, and a little olive oil, and grill 3-4 minutes per side for a lighter option.
- Additions: Add a dash of smoked paprika or cayenne to the breadcrumb mix for a little kick, and top with pickles and coleslaw. Add a slice of provolone or cheddar to the sandwich before topping with the onions.Add extra lettuce, tomato slices, avocado, or pickles for additional freshness and flavor.
- BBQ spin: Swap the honey mustard sauce for your favorite barbecue sauce and use brioche buns.
- Protein swap: Thin-sliced chicken cutlets or turkey cutlets work perfectly and cook just as fast.
- Toasted buns: For a bit of added flavor and texture, you can toast the buns prior to assembling the sandwiches.
These crispy pork chop sandwiches have not been tested with these 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, whisk together the Dijon mustard, mayonnaise, honey, and red wine vinegar. Set aside.
STEP 2: Cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain.
Spoon all but about a tablespoon of the bacon fat from the skillet into a heatproof container.
STEP 3: Return the pan to medium heat and add the onions. Cook, stirring often, until they are golden brown and caramelized.
Add the garlic and cook for about 30 seconds.
STEP 4: Remove from the heat and stir the onions into the mustard mixture until well combined. Set aside while preparing the pork chops.
Step by Step Instructions for the Pork Chops
STEP 1: Place flour in one shallow bowl, beaten egg with a splash of water in another and breadcrumbs mixed with ranch seasoning, salt and pepper in a third.
STEP 2: Working with one pork chop at a time, coat both sides in flour, shaking off any excess.
STEP 3: Dip the pork chop in the egg mixture, letting any excess drip off.
STEP 4: Coat the pork chop in the breadcrumb mixture, pressing gently to help the crumbs stick.
Transfer to a clean plate and repeat with the remaining pork chops.
STEP 5: Heat olive oil and butter in the skillet over medium-high heat.
Add several pork chops in a single layer and cook without moving them until golden brown (about 1 ½ to 2 minutes), then flip and cook until the second side is browned and the pork is cooked through. Transfer to a plate and tent with foil.
Repeat with the remaining pork chops, adding more oil and butter as needed.
STEP 6: To assemble, layer the bottom bun with lettuce, a pork chop, bacon, and the saucy onions. Top with the remaining bun and serve warm.
Expert Tips
- A few simple ways to make these sandwiches turn out just right:
- Use a fork to coat and transfer the pork chops through the flour, egg, and breadcrumb mixtures. It keeps things a little less messy.
- Stack two pork chops on each bun if you want a heartier sandwich.
- You'll have plenty of flour and breadcrumbs for extra pork chops. If you're making more than eight, just double the egg.
- Add a little of the saucy onion mixture to the bottom bun before layering everything else. Then spoon a little more on top for extra flavor.
- Serve these sandwiches with potato chips and pickle spears for a simple side.
- Thin pork chops cook quickly. If you're using thicker ones or want to be sure they're cooked through, check that the center reaches 145°F.
- These sandwiches taste best fresh and hot, so wait to assemble until you're ready to eat.
Game Plan 📋
Here's how to make this work for a busy schedule. A little prep ahead makes dinner come together fast, even on those nights when everyone is eating at different times.
- Make the pork chops ahead. Bread and cook them earlier in the day or the night before. Once cooled, store in an airtight container with a paper towel between each layer to help keep them crispy.
- Multitask: While the bacon and onions are cooking, bread the pork chops so you can move on to those as soon as possible.
- Reheat for serving. When ready to eat, warm the pork chops in the oven at 375°F or in the air fryer for a few minutes until heated through and crisp again.
- Prep the onions early. The honey mustard caramelized onions can be made up to 3 days in advance. Store them in the fridge and reheat in a skillet or the microwave before assembling.
- Keep components separate. Store the pork chops, onions, and bacon in their own containers. That way, everything stays fresh and easy to reheat individually.
- Quick family tip: If everyone's eating at different times, set out the toppings and let each person build their own sandwich when they're ready - no extra effort needed.
FAQ
Yes. If Dijon mustard is too strong, you could use whole grain or yellow mustard in its place.
You could serve them with potato chips and a pickle spear. Coleslaw, potato salad and/or fresh fruit would be good too!
Soft potato buns are my favorite because they hold up well and have just the right amount of sweetness. Brioche or hamburger buns work great too - anything soft enough to bite through but sturdy enough to handle the juicy pork and saucy onions.
You can prep everything ahead, but it is best to keep the components separate until you are ready to eat. Cook the pork chops and onions earlier in the day, then reheat and assemble when it is time for dinner.
Let the pork chops rest on a wire rack instead of a plate so air can circulate underneath. When you are ready to serve, reheat them in the oven or air fryer to bring that crispiness right back.
Storage
Refrigerator: Store pork chops, saucy onions, and bacon separately in airtight containers for up to 5 days. Assembled sandwiches can be kept for up to 3 days, but they taste best when freshly made.
Freezer: Freezing is not recommended for this recipe. The breading on the pork chops and the texture of the onions do not hold up well once thawed.
Reheating: For the best texture, reheat pork chops in the air fryer or oven until warmed through and crispy. If you are short on time, the microwave works too - just note they will not be quite as crisp. Reheat the onions and bacon separately before assembling your sandwiches.
Other Recipes to Try
If you are looking for more delicious recipes, try one of these:
⭐️ If you make this Pork Chop Sandwich, I'd love to hear what you think!
Leave a comment below or tag me on Instagram @heysnickerdoodle so I can see what you're cooking. ⭐️
Recipe
Pork Chop Sandwich
Ingredients
For the Onions:
- 3 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 1 ½ tablespoons honey
- 1 ½ tablespoons red wine vinegar
- 8 bacon slices
- 2 yellow onions, sliced
- 1 teaspoon garlic, minced
For the Pork Chop:
- ½ cup flour
- 1 egg, lightly beaten with 1 tablespoon water
- 1 cup breadcrumbs
- 1 ounce Ranch seasoning mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 wafer thin cut boneless pork chops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 potato buns
- leafy green lettuce
Instructions
For the Onions:
- In a medium sized bowl, combine the Dijon, mayo, honey and red wine vinegar. Stir with a whisk until fully combined. Set aside.3 tablespoons Dijon mustard, 2 tablespoons mayonnaise, 1 ½ tablespoons honey, 1 ½ tablespoons red wine vinegar
- In a large frying pan, cook the bacon over medium heat until crisp. Remove the bacon from the pan and place on a paper towel lined plate. Set aside.8 bacon slices
- Turn off the stove. Using a spoon, remove all but 1 tablespoon of the rendered bacon fat from the pan to a heat proof bowl or container. Return heat to medium.
- Add onion to the drippings in the pan and cook 15 minutes or until golden brown and caramelized, stirring frequently. Add the garlic to the pan and cook for an additional 30 seconds.2 yellow onions, sliced, 1 teaspoon garlic, minced
- Add onion mixture to the bowl with the Dijon mixture and stir to combine. Set aside while you prepare pork chops.
For the Pork Chops:
- Place the flour in one shallow dish and the egg in a second shallow dish. Combine the breadcrumbs, ranch seasoning, salt and pepper in a third shallow dish.½ cup flour, 1 egg, lightly beaten with 1 tablespoon water, 1 cup breadcrumbs, 1 ounce Ranch seasoning mix, ½ teaspoon salt, ¼ teaspoon pepper
- Working with one pork chop at a time, dredge first in the flour, then in the egg and last in the breadcrumbs. Transfer to a clean plate and repeat with remaining pork chops.8 wafer thin cut boneless pork chops
- Wipe out your frying pan with a paper towel. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat over medium-high heat until melted.2 tablespoons olive oil, 2 tablespoons butter
- Add 4 pork chops to the pan and cook for 3-4 minutes or until golden brown. Flip and cook an additional 2-3 minutes or until golden brown. Transfer to a plate and tent with foil to keep warm.
- Repeat previous procedure by adding the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan and cooking the remaining 4 pork chops.
- Take each of the 8 bun halves, place a piece of lettuce, pork chop, 1 slice of bacon and a heaping spoonful of the saucy onions on top. Top with bun remaining bun halves and serve.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Joy Rodgers says
Cooked this tonight for supper and it came out crispy and delicious!
Ashlyn Meredith says
Oh, I'm so glad! Thanks, Joy!
Jean Davis says
Made these for a small group and they were loved by everyone. The crunch on the pork chops was perfect.
Jennifer says
Added Monterey Jack cheese, it was an awesome meal. Thanks for the recipe 🙂
Ashlyn Meredith says
Now, that sounds delicious! Glad you enjoyed it!
Lana Reed says
I made the Pork Chop Sandwich for dinner tonight. I’m not a big fan of pork chops, but my husband loves them and when I saw this recipe and read it, well I knew he would love it and guess what? So did I! Oh my goodness! This is so good and the caramelized onion sauce is delicious! I did use regular mustard though.
I actually live across the street from your grandmother Deborah. She told me about your blog because I’m always looking for new recipes! I’m so glad she told me about you!
I also made your Buttermilk Cake with Blueberries today and it’s a definite 10 out of 10!
Ashlyn Meredith says
Thanks, Lana! I'm so glad you enjoyed both of these recipes! I can't wait to hear what you make next!