Fried Pork Chop Sandwich with Rosemary Truffle Aioli

5 from 14 votes

Fried Pork Chop Sandwich with Rosemary Truffle Aioli

A classic made with simple ingredients; juicy pork chops sandwiched between buttery buns with homemade aioli. This boneless pork chop recipe is the best way to indulge your dinner craving.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, sandwich

Cuisine: American

Servings: servings

Calories: 1016kcal

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.

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