I absolutely love the fried pork chop from Bertha’s Kitchen in Charleston. If you’re ever in my neck of the woods, you’ve got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they’ve had a dip in some seasoned buttermilk.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 cup whole buttermilk
- 2 tablespoons Dijon mustard
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons Miss Brown’s House Seasoning, recipe follows
- 8 slices Texas toast, buttered and griddled
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
- Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
- Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1340 |
| Total Fat | 85 g |
| Saturated Fat | 12 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 59 g |
| Cholesterol | 191 mg |
| Sodium | 1072 mg |
Reviews
Thank you very much I really like that. I wanted to keep the pork chops nice and juicy.
I really liked the crunchiness of the pork chops
These were good even with gluten free panko
Came out awesome. Used brioche’ buns, mayo, iceberg lettuce and mild cheddar
Fell apart during the frying part and didn’t keep the bread crumbs attached
Love them! Served them on brioche buns and a pickke sliced on the side!!
I want to make these, they look great! My question is your making a sandwich with a “bone – in” pork chop, at no point do you take off the bone before assembling the sandwich ? Can’t wait to try this recipe.