1 lb thin-cut boneless pork chops (about 1/4 inch thick)
1 cup buttermilk
1 cup breadcrumbs
1 1/2 tablespoons ground mustard (powder, like Colman’s)
2 teaspoons granulated garlic
2 tablespoon paprika
1 teaspoon lemon pepper seasoning
freshly ground black pepper
1 1/2 cup prepared coleslaw
1/2 cup (drained) dill hamburger pickle chips
4-6 seeded buns
NOTE: THIS MUST BE DONE THE 4-8 HOURS BEFORE COOKING
Whisk together the spice mixture.
Place half of the spice mixture in a resealable bag, reserve the rest for the breadcrumbs. Add the buttermilk, mustard powder, paprika, salt, pepper, and granulated garlic squish the bag around to evenly distribute all ingredients. Add the pork, seal. Refrigerate 4-8 hours.
When ready to cook:
Heat 1/2 inch canola oil in a large, heavy pan.
Pour the breadcrumbs into a shallow bowl or plate, whisk in remaining spice mixture. Dredge the pork in the crumbs. Fry, turning once until golden brown and fully cooked about 2-4 minutes. Drain on paper towel-lined plates.
Place 2 chops on rolls, top with pickles and coleslaw. Serve immediately.
The prolonged cold weather is really bumming me out. It’s mid-April and still, none of my favorite spring vegetables are available locally. Sigh. So I’ve been trying to make more warm-weather-y foods like this sandwich while making do with cold weather hearty vegetables like cabbage and carrots. At least it tastes fresh and springy!
This is super easy to make, the buttermilk really clings to the pork so there is no need to dip it in egg–it can go straight into the seasoned bread crumbs and into the oil. Thin cut pork chops cook in literally 2 minutes so while it seems like a weekend recipe, you can totally make this on a weeknight.
I made the coleslaw but picked up some potato salad at the German deli to serve as a side to make things easier. Super flavorful sandwiches that are a little more fun than the typical. Pro-tip: place the pickles on top of the pork, then top with coleslaw for minimal mess when eating.