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Sizzling hot pork chop sandwich

pork chop sandwich

Our culture puts enormous emphasis on perfection. I wonder if that intimidates people when it’s time to head into the kitchen and make dinner? Is there an underlying motivation to cook meals similar to what the latest hot chef is creating or are you content to cook within your range of time, skills, and ingredients on hand?

I absolutely delight in simple meals like this pork chop sandwich. I’m sure you’re thinking a) that is not healthy, and b) it couldn’t have been easy. Sure, if you were to eat this sandwich all the time it wouldn’t be healthy for you, but in moderation and within the larger context of all the meals you eat in one week this sandwich isn’t a big deal. It is easy and quick because it’s only a bit of bashing and frying and then it’s served up on a decent bun with crisp and flavorful toppings like a leaf of black romaine lettuce and succulent slices of heirloom tomato. It’s porky tang plays up so well against the tender bun and the crisp, fresh toppings. Give it a try…it’s not as hard as you might think.

How To Fry A Pork Chop
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First look at the chop. Does it have a bone in it? If so cut the bone out by running a sharp chef’s knife between the flesh and the bone*. Now you have a boneless chop. Is it thicker than 1/2 an inch? If so take your knife and slice it in two, making 2 thin chops out of 1 thick chop. Save the bone for stock making.

Place a piece of plastic wrap over the top of the meat and bash it with a meat mallet until it is even thinner and spreads out to cover more surface area. Don’t overdo the bashing…you just want it to be big enough to fit under a bun.

Soak the pork chop in a bowl of milk while you prepare the flour and the oil.

In another bowl put a cup of flour, salt, cayenne, and some ground black pepper…it really doesn’t matter how much of each you use…just make sure to use enough flour, not too much salt and just a tiny bit of cayenne. Stir it to combine.

Place a deep, heavy pot on the stove and turn the flame to medium. Add canola oil so that you have about 1 1/2 inches of oil. Heat the oil to 350º.

While the oil is heating remove the pork chop from the milk and drag it through the flour making sure that all sides are covered with a layer of flour. Set aside to complete the other pork chops.

Once the oil heats up to 350º grasp the edge of a pork chop with metal tongs and gently place it into the hot oil. Once the bottom side is browned use the tongs to gently turn it over and brown the other side. Then remove it from the oil and allow it rest on a rack or even a plate.

Serve the chop up on a tasty tender bun and top it with the best stuff you can find. Simple and satisfying.

*Save the bones for stock making.

October 1, 2008 | Filed Under Local, food, geek fast food, pork, quick and easy, recipe, soup, salad, sandwich 

comments

9 Responses to “Sizzling hot pork chop sandwich”

  1. gayle on October 1st, 2008

    Mmmmm…. pork….

    I think you’re right about the intimidation of perfection. The “Martha Stewart-Syndrome” has done a lot of harm. If you can’t turn out a photogenic 10-course meal with hand-embroidered linens and a themed centerpiece, then what are you doing in the kitchen?
    I don’t think so…

  2. Swedish Mike on October 2nd, 2008

    Dang! That looks good.

    I’m of the opinion that you can eat the occasional ‘bad’ thing, as long as you don’t overdo it. You got to be able to reward yourself with something nice now and then.

    This sandwich definitively comes in under the nice heading in my book!

    Great blog, keep up the good work.

    // Mike
    http://www.freestylecookery.com

  3. Lo! on October 2nd, 2008

    Nothing wrong with a good old pork chop sammich!

    And I don’t think there’s anything wrong with cooking delicious, fresh, simple food. Not everything has to be a masterpiece, fit for foodgawker. But, that’s not necessarily a bad thing either.

    Cooking is about nourishment — for the body, and the soul. I think that if you cook what nourishes YOU and those around you, you’re doing what should be done in the kitchen.

  4. Nikki on October 3rd, 2008

    This looks like something called a chuckwagon. I don’t even know what a chuckwagon is…but it usually comes in patty form, and I think it’s pork. It might be beef. All I know is, it’s fried, it’s best on a bun with mayo, salt, pepper, lettuce and tomato.

  5. cheezmaker on October 5th, 2008

    Putz and Grunter will love this! I have to run to the Market today anyway so I’ll do this for them for lunch!

    Gayle- so correct about the Martha syndorme- but us regaular folks do not have a staff of 20 working for us! I just do my best to put a nice meal on the table and I’m not too shabby at that!

    cheezmaker

  6. Nicole on October 5th, 2008

    Yum! This has officially ruined my plan to eat healthier this week! I have a ton of pork chops in the freezer, I guess a couple of them will have to be fried ;-)

  7. Natasha on October 7th, 2008

    What exactly is unhealthy about this meal? It’s basically a piece of bread, some meat and vegetables. For someone who is not a vegetarian, it is a nicely balanced meal. I’m of the opinion that, if you prepare your own food from fresh, unprocessed ingredients, the result will more often than not be healthy. Of course, you should always have moderation, but this sandwich does, and it looks lovely and yummy even if it’s not picture perfect!

  8. MadLisa on October 7th, 2008

    OMG! I actually had a dream about this sandwich last night! My brain obviously can’t handle any more crap from the GOP and Wall Street, so it has turned to comfort mode!! In any case, thought you’d have a laugh…
    see you soon?!?

  9. [eatingclub] vancouver || js on October 22nd, 2008

    This pork chop sandwich rocks! I love everything about it.

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