See more
Photo: Oxmoor House

Pork Chop Sandwich from Snappy Lunch

Oxmoor House MARCH 2011

  • Yield: Makes 5 servings


  • 10 (3 1/2-oz.) boneless pork loin chops
  • Vegetable oil
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 2/3 cup milk
  • 5 large hamburger buns
  • Yellow mustard
  • 10 tomato slices
  • Coleslaw


1. Place pork between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet.

2. Pour oil to a depth of 1 inch in a large skillet; heat over medium-high heat to 375°.

3. Meanwhile, combine flour, sugar, and salt in a medium bowl. Stir together egg and milk; add to dry mixture, beating until smooth. Dip pork, in batches, into batter, and fry 3 minutes on each side or until golden and pork is done. Drain on a wire rack over paper towels.

4. Spread both halves of each bun with desired amount of mustard. Layer with 2 pork chops, 2 tomato slices, and desired amount of coleslaw on bottom half of each bun. Cover with top halves of buns.


Go to Full Version of

Pork Chop Sandwich from Snappy Lunch Recipe