Bernie’s Pork Chop Sandwiches

These pork chop sandwiches are a delightful way to use a classic comfort food. The crispy coating of cornmeal and a well-seasoned batter adds a pleasant crunch, contrasting beautifully with the tender and juicy pork loin chops. A cast-iron skillet ensures an even, golden-brown crust, which is key to achieving that perfect bite. Perfect for a casual lunch or hearty dinner, these sandwiches are fantastic with a side of coleslaw or potato salad for a complete meal that’s sure to please any crowd.

Ingredients for Pork Chop Sandwiches

• Cornmeal: Cornmeal provides a crispy, golden coating for the pork chops, adding a delightful crunch to each bite.
• Flour: All-purpose flour forms the base of the batter, giving the pork chops a light and flavorful coating that complements the cornmeal crust.
• Seasonings: Onion powder, garlic powder, dry mustard, paprika, salt and pepper infuse the batter with a savory blend of spices, enhancing the flavor of the pork chops.
• Milk: This recipe uses fat-free milk to create a smooth batter that helps the cornmeal adhere to the pork chops.
• Boneless pork loin chops: When pounded to a 1/4-inch thickness, boneless pork loin chops cook quickly and evenly. Their lean nature makes them an excellent choice for a healthier yet satisfying sandwich filling.
• Canola oil: Canola oil is used for frying the pork chops, providing a light, neutral flavor while achieving a crispy, golden-brown crust.
• Hamburger buns: Whole wheat hamburger buns add a healthier touch and a hearty base for the crispy pork chops.
• Optional: Toppings such as pickle slices, prepared mustard and thinly sliced onion add finishing touches to the sandwiches.

Directions    

Step 1: Prepare the batter and pork chops

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Place the cornmeal in a shallow bowl. In another bowl, mix the flour and spices; add milk, stirring just until the dry ingredients are moistened. Pound the chops with a meat mallet to 1/4 inch thickness; season with salt and pepper.

Step 2: Fry the pork chops

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In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat the pork chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, two to four minutes per side. Drain on paper towels. 

Step 3: Assemble the sandwiches

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Serve on buns and top with the remaining ingredients as desired.

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Recipe Variations 

• Add some herbs: Mix dried herbs like rosemary, thyme or oregano into the batter for a fragrant twist.
• Make it Buffalo style: Coat the pork chops in buffalo sauce after frying, and serve with blue cheese dressing and celery slaw.
• Switch out the bread: Substitute the whole wheat buns with buttermilk biscuits, toasted English muffins,  pita bread or Texas toast.

How to Store Pork Chop Sandwiches

To store leftover pork chop sandwiches, allow the pork chops to cool completely before refrigerating. Place them in an airtight container, separating each chop with a layer of parchment paper to prevent sticking. Store the buns and optional toppings separately to maintain their texture and freshness. The pork chops can be refrigerated for up to three days. To reheat, place the pork chops in a preheated oven at 350°F for 10 to 15 minutes, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy. Reassemble the sandwiches just before serving for the best taste and texture.

Can you freeze pork chop sandwiches? 

Yes, you can freeze pork chop sandwiches, but it’s best to freeze the components separately for optimal texture. Allow the cooked pork chops to cool completely, then wrap each chop individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to two months. Freeze the buns separately, and when ready to serve, thaw them at room temperature. 

Pork Chop Sandwiches Tips    

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What’s the best type of pork chops for pork chop sandwiches?

We like to use boneless pork chops or pork tenderloin for making sandwiches. These cuts are easy to portion into 3-ounce pieces. Plus, they can be pounded to 1/4-inch thickness, so they cook quickly and evenly. You could use bone-in pork chops, but we recommend asking the butcher for thin chops for quicker cooking. You’ll still need to cook them a little bit longer (about four to five minutes per side). After cooking, cut the meat off the bone and portion the meat into appropriate serving sizes for a sandwich. Here’s our guide to how to fry pork chops for more pan-frying tips.

What other toppings can you put on pork chop sandwiches?

We keep things simple by using thinly sliced onions, pickle slices and mustard for our pork chop sandwich recipe, but you can add any toppings you enjoy on a burger, such as mayonnaise, lettuce and tomato. Get fancy with a pork sandwich spread or add a sweet flair by including pickled or caramelized onions.

What do you serve with pork chop sandwiches?

Pork sandwiches are excellent with a side of potatoes, whether that’s French fries, roasted potatoes, potato salad or potato chips. You can also never go wrong with a prepared salad, such as coleslaw or pasta salad.