Breaded Pork Hot Sandwich Recipe
Breaded Pork Hot Sandwich Recipe
This makes three extra large or six medium sized sandwiches.
3 Hormel boneless rib eye pork chops-tenderized
1 cup flour
¼ cup milk
1 cup stuffing crumbs (stuffing mix processed into crumbs)
1 cup Italian style bread crumbs
Oil for frying (I used canola)
mayonnaise, mustard, or creamy Dijon mustard
Sliced lettuce, tomatoes, onions, pickles
Preheat the oven to 200 degrees F.
Hormel makes a wonderful pork chop called a “boneless rib eye pork chop.” They are about 5 ounces of the tenderest pork that you can imagine. If your butcher does not carry this product, my butcher said that a butterfly pork chop would work, but it would not be as tender. Have your butcher put each pork chop through the tenderizer twice, going in opposite directions.
Using scissors or a sharp knife, cut the pork chops in half, lengthwise. In three shallow bowls prepare your breading. In one bowl add flour. In another bowl, add the egg and milk. . Whisk until the egg mixture ingredients are combined. Using the third bowl, add stuffing crumbs and the Italian bread crumbs and mix them together. Since the stuffing mix has salt and other spices, there is no need for salt or other spices.
I laid out a piece of waxed paper on a platter and covered it with some bread crumbs. After breading the chops, I placed the platter in the refrigerator for about an hour before frying them. An hour might not be necessary, but let them rest for at least 10-15 minutes. This helps the breading adhere to the meat.
I’ve been breading both hands for years when I put a crumb coating on anything. But with the wet hand/dry hand technique, I didn’t have a crumb buildup on my fingers. Try it; I think you will be pleased. Here is what to do.
Choose a hand to be your wet hand and the other hand will be your dry hand. Then, dip the chop into the flour with your dry hand. Shake the chop gently to remove the excess flour. Put the chop into your wet hand and dip it into the egg mixture. Then, place the chop into crumb mixture with your wet hand. Use your dry hand to pile crumbs onto the chop. With the back of your hand, about where your fingers attach to your hand, firmly press the crumbs into the chop. Use your dry hand to remove the crumb crusted chop from the crumbs. Place it onto the waxed paper.
Let the breaded chops stand on a platter or piece of waxed paper for about 10-15 minutes to an hour to allow the breading to adhere to the meat.
Pour oil into your skillet ¼ to ½ inch deep, depending on the thickness of your chops, and heat on high until a small piece of meat that you place in the skillet sizzles. Carefully add the chops. Don’t over crowd them; they need at least ½ inch between them. Lower the heat to medium. Turn when the side that is up has breading that looks moist. The breading will go from looking like crumbs to a moist pink look. Be sure to use your spatula to loosen the meat when you turn it or take it out of the oil. You don’t want to leave half of your good breading in the pan! It takes 4-5 minutes per side to cook the chops. Cook them until they are completely golden brown on each side.
Remove the chops to a jelly roll pan that has been covered with foil. Put the pan into the oven while you are preparing the bread and condiments.
Spread the mayonnaise or mustard (both if you prefer) on the bun. Add your choice of greens, tomatoes, onions, and pickles. Serve the sandwiches with a salad and fruit for a nutritious meal.
Meats that are breaded and fried to use in sandwiches have more calories and fats than you want to have for an everyday meal. It’s probably not a good thing for your waistline to eat them on a regular basis. That being said, they are delicious, and these sandwiches make a very tasty treat.
When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.
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