When it comes to unique eats, this pork sandwich is it! Crispy tender fried chops in between buttery buns with a delicious aioli! It’s a humble meal elevated to new levels and one of my personal favorite home menu items.
Table of Contents
In this recipe:
Some days you just want to sink your teeth into something with a load of flavor, a little guilt and a guaranteed earned smile of satisfaction. And when it comes to pork recipes, this Fried Pork Chop Sandwich recipe is your fate aligning with destiny.
There are the thin boneless pork chops, fried to a golden brown perfection, in the way only a sultry mix of butter and oil can create. The caramelized onion, everyone’s secret love affair. The rosemary warmed on the toasted bun, mingling with the other savory scents, setting it all over the edge.
Why Pork Chops?
The Chinese originally domesticated pigs hundreds of years ago, and the pork industry has exploded since. Rich in protein and vitamins like B6 and B12, pork is delicious when prepared in a variety of ways. Because it’s a light meat, it picks up the flavors you cook it with an is a great canvas for many dinner ideas. Often inexpensive at the market, buying pork chops in bulk is a great way to have an easy protein on hand for busy weeknights.
These crispy, tender pork chops in particular, are quickly fried in cast iron, but they can handle all sorts of cooking methods. If you want more juicy pork recipes, try oven-baked pork chops, grilled pork steaks, air fryer pork chops, smoked pork chops, or pan-seared pork chops. Mainly because we just recommended buying chops in bulk.
Why You’ll Love This Recipe
This is one of the best boneless pork chop recipes out there–it’s an easy dinner that’s perfect for busy weeknights. What’s better than juicy, flavorful pork with minimal prep time? Plus, the delicious homemade rosemary truffle aioli is sure to become a regular part of your rotation.
Ingredients
For the Fried boneless pork Chops
- Panko – or pork panko if you’re skipping the bun and keeping it keto
- Salt and pepper – we always use kosher salt and freshly ground black pepper
- BBQ seasoning – we love GirlsCanGrill PK Pork Rub for this
- Eggs – we always use large eggs when cooking
- Butter – we always use unsalted butter
- Olive oil – or your favorite neutral cooking oil
- Thin cut boneless pork chops, patted dry with paper towels
For the sandwiches
- Thin-sliced onion – we love white onions for this recipe
- Rosemary truffle aioli
- Coarsely ground black pepper
- Big, fat, buttered, toasted buns
How to Make Fried Pork Chop Sandwiches
Prep the Pork Chops
- Create your workstation by arranging the seasoning line for your pork.
- Mix the panko, a heavy dash of salt, and pepper with the bbq seasoning in a shallow dish. Whisk the eggs in another shallow bowl next to the panko.
- Dip the pork chops in the whisked eggs and then dredge in a thick coating of panko, flipping to cover all.
- Arrange on a wire rack and repeat until all chops are coated.
Fry the Pork Chops
- Heat the butter and oil in a heavy cast iron pan over medium-high heat until the bubbling of the butter has subsided.
- Fry the pork chops one or two at a time, 3 to 4 minutes a side, until golden and crispy. The chops should have an internal temperature of 140 degrees F with an instant-read meat thermometer.
Fry the Onions
- While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter.
- Season with a light dash of salt and pepper.
- Saute until soft and slightly browned.
Make the Rosemary Truffle Aioli
- Whisk the rosemary and truffle oil into the homemade mayo base.
- Season with the coarsely ground black pepper and a touch of salt if needed.
- Sprinkle fresh chopped rosemary and extra pepper over top of a serving dish.
Serve
- Meanwhile, as the pork chops finish up, remove to another wire rack and cover with foil while the buns toast and everything comes together.
- Smear a healthy portion of the rosemary truffle aioli onto the top bun.
- Place a pan fried pork chop and sauteed onions on and top with the bottom bun.
- Devour this delicious dish with rosemary duck fat fries to be dipped in the remaining aioli.
How to Store Leftovers
Leftover fried pork should last in an airtight container in your fridge for 3-4 days. Pork chops can also be frozen for 4-6 months.
How to Reheat
You can reheat these fried boneless pork chops for an easy meal the next day. Try popping them in the oven or slow cooker with two tablespoons of water or broth to retain moisture.
What to Serve With This Fried Pork Chop Sandwich
This sandwich is best served with duck-fat French fries and any remaining rosemary truffle aioli! You can also experiment with a side salad, green beans, smoked mac and cheese, or roasted potatoes.
FAQs
Nothing is worse than disappointingly dry pork chops. In order to make sure boneless pork chops don’t dry out, it’s important to keep cooking time down. Fry your chops at a high heat for a shorter amount of time so the moisture doesn’t have a chance to escape.
Yes! Juicy boneless pork chops are packed with protein as well as vitamin B6, vitamin B12, potassium, iron, and zinc.
Yes, boneless pork is inherently a lean meat, meaning these tasty pork chops are certainly somewhat good for you! However, how you prepare pork does make a bit of a difference, so this particular fried sandwich is best saved for a special occasion.
MORE mouthwatering PORK chop RECIPES:
Pork Recipes
Shake and Bake Pork Chops
Grilling Recipes
Perfect Smoked Pork Chops
Pork Recipes
Quick Thick-Cut Pan Seared Pork Chops
Have you tried this recipe? Let us know what you think by rating the recipe and dropping a comment below! We love your feedback.
Fried Pork Chop Sandwich with Rosemary Truffle Aioli
Ingredients
For the pork chops
- 1 cup panko
- salt and pepper
- 2 tsp BBQ seasoning
- 2 eggs
- 3 tbs butter divided
- 2 tbs olive oil
- 4 thin cut boneless pork chops patted dry
For the fried onions
- 1 onion sliced thin
For the truffle aoili
- 1 tsp rosemary finely chopped
- 1/2 – 1 tsp truffle oil
- 1 cup homemade mayo base
- 1/2 tsp coarsely ground black pepper
To Serve
- 4 big fat buttered and toasted buns
Instructions
Prep the pork chops
- Create your work station by arranging the seasoning line for your pork.
- Mix the panko, a heavy dash of salt and pepper with the bbq seasoning in a shallow dish. Whisk the eggs in another shallow dish next to the panko.
- Dip the pork chops in the whisked eggs and then dredge in a thick coating of panko, flipping to cover all.
- Arrange on a wire rack and repeat until all chops are coated.
Fry the pork chops
- Heat the butter and oil in a heavy cast iron pan over medium high heat, until the bubbling of the butter has subsided.
- Fry the pork chops one or two at a time, 3 to 4 minutes a side, until golden and crispy and they reach an internal temp of 140F.
- Remove from pan, tent with foil and rest.
Fry the Onion
- While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter.
- Season with a light dash of salt and pepper.
- Saute until soft and slightly browned.
- Remove from heat and set aside.
Make the rosemary truffle aioli
- Whisk the rosemary and truffle oil into the homemade mayo base.
- Season with the coarsely ground black pepper and a touch of salt if needed.
- Sprinkle fresh chopped rosemary and extra pepper over top of a serving dish.
Build the pork chop sandwich and serve Serve
- Butter the buns and toast them under a broiler or on a hot skillet.
- Smear a healthy portion of the rosemary truffle aioli onto the buns.
- Place the fried pork chops and sauteed onions on and top with the other half of the bun.
- Devour with rosemary duck fat fries to be dipped in the remaining aioli.
Nutrition
Bookmark this recipe now!
Save Recipe Bookmark
One question. The recipe calls for bone in chop? Are you sure?
Oh my god my taste buds are swooning. And heck yea to rosemary aiolli!