Taste of Home
Bernie’s Pork Chop Sandwiches
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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3/4 cup cornmeal
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1 cup all-purpose flour
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon dry mustard
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1/2 teaspoon paprika
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1 cup fat-free milk
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4 boneless pork loin chops (3 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons canola oil
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4 whole wheat hamburger buns, split and warmed
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Optional: Pickle slices, prepared mustard and thinly sliced onion
Directions
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1.
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.
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2.
In 2 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 on 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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