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Bernie’s Pork Chop Sandwiches

My aunt worked in Butte, Montana, and whenever we visited we had pork chop sandwiches. This recipe is a take on that old favorite. —Jeanette Kotecki, Billings, Montana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 3/4 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1 cup fat-free milk
  • 4 boneless pork loin chops (3 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 4 whole wheat hamburger buns, split and warmed
  • Thinly sliced onion, optional
  • Pickle slices, optional
  • Prepared mustard, optional

Directions

  • Place cornmeal in a shallow bowl. In another bowl, mix flour and spices; add milk, stirring just until dry ingredients are moistened. Pound chops with a meat mallet to 1/4-in. thickness; season with salt and pepper.
  • In two batches, heat oil in a large cast-iron or other heavy skillet over medium heat. Lightly coat chops with cornmeal. Dip in batter, allowing excess to drip off; place in skillet. Cook until golden brown, 2-4 minutes per side. Drain on paper towels. Serve in buns, topping with remaining ingredients as desired.
Nutrition Facts
1 sandwich: 476 calories, 15g fat (3g saturated fat), 42mg cholesterol, 564mg sodium, 60g carbohydrate (6g sugars, 5g fiber), 26g protein.

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