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. This Fried Pork Chop Sandwich with Rosemary Truffle Aioli Recipe is your fate aligning with destiny.
Add crispy fries to the mix tossed in truffle oil of their own, and seasoned with minced rosemary and this may be the most upscale down home food you’ve ever laid eyes on.
Like all good things, when I get a craving for something, I let the idea linger on my mind for a few days, weeks even, as I allow the meal to come together. Sure, I could have rushed out and fried a chop devoured. And most likely, the craving would have been satiated. But this wasn’t something to be rushed. I let the idea lounge around in my brain until I found the perfect buns and gathered some fresh herbs. The idea finally solidifying in my kitchen to the rhythm of blues with a glass of red. This Fried Pork Chop Sandwich with Rosemary Truffle Aioli was the perfect harmony coming together at the right moment. Just like all good kitchen experiments should be.
Wire Racks for prepping and drying
Herb Sheers
Large Flake Sea Salt (seriosly, this stuff makes all the difference in the world)
Cluck and Squeal All Purpose Rub
Fried Pork Chop Sandwich with Rosemary Truffle Aioli
Ingredients
- 1 cup panko
- salt and pepper
- 2 teas spicy bbq seasoning - like my friend Cluck and Squals All Purpose Rub
- 2 eggs
- 3 tbs butter divided
- 2 tbs olive oil
- 4 thin cut bone in pork chops patted dry
- 1 onion sliced thin
- 1 teas rosemary finely chopped
- 1/2 - 1 teas truffle oil
- homemade mayo base
- coarsely ground black pepper
- big fat buttered and toasted buns
Instructions
- 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. Heat the butter and oil in a heavy cast iron (if you've got it) 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.
- 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.
- Whisk the rosemary and truffle oil into the homemade mayo paste. 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.
- 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 buns. Place the fried pork chops and sauteed onions on and top with the other half of the bun. Devour with rosemary roasted fries to be dipped in the remaining aioli.
Notes
Nutrition
Erin @ The Spiffy Cookie says
Oh my god my taste buds are swooning. And heck yea to rosemary aiolli!
John Gamache says
One question. The recipe calls for bone in chop? Are you sure?