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Crispy and delicious Pork Chop Sandwiches are easier to make than ever following my pork chop sandwich recipe! Complete with a homemade mayo mustard sauce, this easy pork sandwich is a guaranteed favorite. Ready in 30 minutes or less!
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Pork Chop Sandwiches
Pork chops are a staple meal in my household, and I love coming up with new ways to serve them. Growing up, I had plenty of friends who thought they hated pork chops: either they were flavorless, or tough to the point of inedible.
The truth is, pork chops are delicious if you cook them correctly. They don't need to be overcooked, and with the right seasoning, they're guaranteed to be flavorful. And it just so happens this pork chop sandwich recipe is one of the most delicious ways to serve them!
My pork chop sandwiches are breaded, pan-fried, then served on soft buns with a creamy homemade mustard mayo sauce. You can top them however you like: with tomato, onions, lettuce, pickles, or any of your favorites. I even like them cold!
Pork Chop Sandwich Ingredients
- flour
- egg
- panko breadcrumbs or Italian breadcrumbs
- Parmesan cheese
- salt
- pepper
- boneless pork chops
- olive oil
- butter
- rolls, of choice
- mayo mustard sauce (see below)
Mayo Mustard Sauce
- mayonnaise
- yellow mustard
- Dijon mustard
- Worcestershire sauce
How to Make a Pork Chop Sandwich
- Lightly season boneless pork chops with salt and pepper on both sides.
- Get out 3 bowls large enough to fit the pork chops. Fill one with flour, one with an egg beaten with 1 Tablespoon water, and the third bowl with breadcrumbs mixed with Parmesan cheese.
- Dip each pork chop into the flour, coating completely. Then, dip into the beaten eggs enough to coat evenly. Finally, dip each pork chop into the breadcrumb mixture, pressing gently so the crumbs stick.
- In a cast iron skillet, heat olive oil over medium-high heat. Add the breaded pork chops to the hot oil, frying for 4-5 minutes on each side, or until golden brown and cooked through (measuring 145°F with a meat thermometer - see our pork temperature chart). Avoid over-crowding the pan; fry in batches if necessary.
- Place the fried pork chops on a plate lined with paper towels to drain excess oil. Let the pork chops rest for 5 minutes.
- Mix ingredients for mayo mustard sauce thoroughly in a bowl. Spread the sauce on the bottom bun and top buns and add the pork chops and your preferred sandwich toppings. Enjoy!
Pork Chop Sandwich Recipe Tips
- I like to keep my sandwich toppings simple and classic, but you can mix things up by using caramelized onions (like a Chicago-style pork chop sandwich!) or any other toppings you love.
- Use boneless pork chops, not bone-in pork chops.
- Always use an internal meat thermometer and don't go above 145°F. For tender pork chops, you want to make sure they aren't overcooked.
Pork Chops Sandwich FAQ
Pork pairs well with a variety of flavors, but one of the best is a combination of mayo and mustard. My mayonnaise mustard sauce uses a mix of mustards, mayo, and Worcestershire sauce for an amazing combination with pork.
Pork sandwiches pair well with the same types of toppings you'd enjoy on any other sandwich, but especially fried chicken sandwiches: lettuce, tomato, onion, and pickles. These fresh flavors complement the fried pork chops well.
Pork Chops Recipes
- Pork Chop Seasoning
- Pork Chops Marinade
- Grilled Pork Chops
- Pan Fried Pork Chops
- Air Fryer Boneless Pork Chops
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Pork Chop Sandwich
Equipment
- 3 shallow bowls
- Skillet
- meat thermometer
- plate lined with paper towels
Ingredients
Pork Chop Sandwiches
- ½ cup flour
- 1 egg lightly beaten with 1 Tablespoon water
- 1 cup panko breadcrumbs or Italian breadcrumbs
- ½ cup Parmesan cheese
- salt to taste
- pepper to taste
- 4 thin boneless pork chops
- 4 Tablespoons olive oil
- 4 rolls of choice
Mayo Mustard Sauce
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Lightly season boneless pork chops with salt and pepper on both sides.pepper, salt
- Get out 3 bowls large enough to fit the pork chops. Fill one with flour, one with an egg beaten with 1 Tablespoon water, and the third bowl with breadcrumbs mixed with Parmesan cheese.½ cup flour, 1 egg, 1 cup panko breadcrumbs, ½ cup Parmesan cheese
- Dip each pork chop into the flour, coating completely. Then, dip into the beaten eggs enough to coat evenly. Finally, dip each pork chop into the breadcrumb mixture, pressing gently so the crumbs stick.4 thin boneless pork chops
- In a cast iron skillet, heat olive oil over medium-high heat. Add the breaded pork chops to the hot oil, frying for 4-5 minutes on each side, or until golden brown and cooked through (measuring 145°F with a meat thermometer - see our pork temperature chart). Avoid over-crowding the pan; fry in batches if necessary.4 Tablespoons olive oil
- Place the fried pork chops on a plate lined with paper towels to drain excess oil. Let the pork chops rest for 5 minutes.
- Mix ingredients for mayo mustard sauce thoroughly in a bowl. Spread the sauce on the bottom bun and top buns and add the pork chops and your preferred sandwich toppings. Enjoy!4 rolls, 1 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon dijon mustard, 1 teaspoon Worcestershire sauce
Video
Notes
- I like to keep my sandwich toppings simple and classic, but you can mix things up by using caramelized onions (like a Chicago-style pork chop sandwich!) or any other toppings you love.
- Use boneless pork chops, not bone-in pork chops.
- Always use an internal meat thermometer and don't go above 145°F. For tender pork chops, you want to make sure they aren't overcooked.
Nutrition
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