Mighty Meaty
Crispy Cajun Pork Chop Sandwich
Does pork chop always have to be eaten off a plate? Does it always have to be paired with the usual side dishes like potato salad or green beans? If you want to experience pork chops in a whole new way, try this crispy Cajun pork chop sandwich. Thick, juicy, spicy. Tasty and filling too, of course!
You will need boneless pork chops, obviously. Because there are few things worse than biting into a sandwich and having your teeth crash into animal bone. I mean, what’s the point of putting the meat in a bread if you have to move it to a plate anyway so you can use a knife and fork to remove the bone?
Because, yes, what inspired this sandwich is the thought of enjoying a generous slab of meat without using a knife and a pork.
If you’re a regular reader, you might have encountered previous references to our massive house renovation. The kitchen has been demolished completely (it took three days to bring down the concrete walls), we’re operating from Alex’s kitchen (an extension built a year ago) and it’s not easy. When you’ve gotten used to looking for everything from their usual places and those usual places don’t exist anymore, it gets confusing. And frustrating. Sometimes, I can’t even locate spoons, forks and knives.
So, we simplify. If a dish usually requires side dishes, plates, knives, forks and spoons, we do away with all the accessories and stay with basics. Want pork chops? Stuff them into bread.
Need greens in your meal? Integrate the greens into the sandwiches.
Can’t eat pork chops without gravy? Drizzle the gravy over the meat just before serving the sandwiches.
Crispy Cajun Pork Chop Sandwich
Print PinIngredients
- 3 boneless pork chops
- 3 tablespoons Cajun spice mix
- 1/3 cup flour
- 1 egg
- 1 cup panko (Japanese bread crumbs)
- cooking oil
- 3 hamburger buns preferably toasted on both sides
- shredded lettuce
- onion gravy
- toasted sesame seeds optional
Instructions
- If your pork chops are thicker than half an inch, lay them on a flat surface and pound with a mallet until they are about half an inch thick.
- Pat the pork chops dry with paper towels.
- Rub Cajun spice mix evenly on both sides of the pork chops.
- Place the seasoned pork chops in a covered container and leave to marinate overnight in the fridge.
- Place the flour in a shallow bowl.
- Beat the egg in another shallow bowl.
- Spread the panko in a third shallow bowl.
- Dredge each pork chop in flour (shake off the excess), dip in egg (make sure every inch of the surface is covered) then roll in panko.
- In a frying pan, heat enough cooking oil to reach a depth of at least two inches. Keep the heat on medium low.
- Fry the pork chops on both sides (three to four minutes per side), flipping them midway through the cooking.
- Remove the cooked pork chops from the oil and rest on a rack.
- Lay the bottom halves of the buns on plates and line with shredded lettuce.
- Place a pork chop on each of the lettuce-line bottom halves of the buns.
- Drizzle gravy over the chops and sprinkle with toasted sesame seeds before placing the top halves of the buns in place.
