Pork Tenderloin Sandwiches
Savor the delight of pork tenderloin sandwiches, featuring crispy pork and fresh toppings. A must-try Midwest favorite!
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Equipment
- Broiler
Ingredients
- 3 1 inch boneless pork chops
- 2 Eggs
- 1 cup Milk
- 3/4 cup Panko bread crumbs
- 1/2 cup Flour
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 cup Avocado oil, lard, or bacon grease
- 2 tbsp mayonnaise
- 1 clove Garlic, crushed
- Burger buns
- 6 leaves Romaine lettuce
- 1 Roma tomato, sliced
- Pickles
- 1/4 Yellow onion, thinly sliced
Instructions
- Begin by trimming the fat off of the pork chops.
- Cut each chop in half to make six 1/2 inch pork chops.
- Pound the chops to 1/8 inch thick.
- Heat the oil in a large cast iron skillet over medium to medium high heat.
- In one bowl, combine the beaten eggs and milk.
- In a second bowl, combine the panko, flour, salt, pepper, and garlic powder.
- Once the skillet is very hot (350℉), dip the pork chops into the egg mixture, then the flour/bread crumb mixture and place into the skillet. Three chops will fit in the skillet at a time.
- Fry until golden brown, about 5 minutes. Flip and fry the other side for another 5 minutes.
- Drain and cool on a paper towel lined plate and fry the second batch.
- To prepare the garlic mayonnaise, mix mayonnaise and crushed garlic in a small bowl.
- Cut the burger buns in half and broil under high heat to lightly toast the buns.
- Spread garlic mayonnaise on the bottom bun and place one pork tenderloin on the bun.
- Serve with lettuce, tomato slices, pickles, and onion slices.
Nutrition
Serving: 1SandwichCalories: 520kcal
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