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    Home » Recipes » Pork Recipes

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli

    25 mins | Yield 4 | August 6, 2017 | Updated: January 17, 2019 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    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. 

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com

    There’s something about the idea of a pork chop sandwich. It’s an unabashedly shameless combination of sinful ingredients combined and layered seductively on one another just hoping to provoke your most basic senses. There is the pork chop, fried to a golden 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.

    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.

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com

    The tools and hacks I use for making this recipe on the weeknight fly:

    Heavy Duty Cast Iron Skillet

    Wire Racks for prepping and drying 

    Herb Sheers

    Truffle Oil

    Large Flake Sea Salt (seriosly, this stuff makes all the difference in the world)

    Panko 

    Cluck and Squeal All Purpose Rub

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com

     

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com
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    5 from 1 vote

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli

    Course: Main Course, sandwich
    Cuisine: American
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings: 4 servings
    Calories: 2118kcal

    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
    • ½ - 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

    fried-pork-chop-sandiwch-recipe-girl-carnivore-kita-roberts-2-of-8

    Nutrition

    Nutrition Facts
    Fried Pork Chop Sandwich with Rosemary Truffle Aioli
    Amount Per Serving
    Calories 2118 Calories from Fat 1215
    % Daily Value*
    Fat 135g208%
    Saturated Fat 49g306%
    Cholesterol 886mg295%
    Sodium 1246mg54%
    Potassium 2725mg78%
    Carbohydrates 55g18%
    Fiber 5g21%
    Sugar 8g9%
    Protein 161g322%
    Vitamin A 1540IU31%
    Vitamin C 8.2mg10%
    Calcium 355mg36%
    Iron 9.7mg54%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com

    FRIED PORK CHOP SANDWICH WITH ROSEMARY TRUFFLE AIOLI | Recipe GirlCarnivore.com

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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Erin @ The Spiffy Cookie says

      August 07, 2017 at 8:45 am

      Oh my god my taste buds are swooning. And heck yea to rosemary aiolli!

      Reply
    2. John Gamache says

      August 07, 2017 at 6:43 pm

      One question. The recipe calls for bone in chop? Are you sure?

      Reply

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