Pork Chop Sandwich
This pork chop sandwich is 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.
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 package 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 package 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.
Nutrition
Calories: 379kcalCarbohydrates: 24.1gProtein: 30gFat: 17.2gSaturated Fat: 5.4gCholesterol: 99mgSodium: 866mgPotassium: 98mgFiber: 1.6gSugar: 6.6gCalcium: 41mgIron: 1mg
Did you make this recipe?Tag @heysnickerdoodle on Instagram.