Fried Pork Sandwich

Name: Fried Pork Sandwich
Ingredients: 6 1/4 inch thick boneless pork chops; 2 tbsp stone ground mustard seed; 3/4 cup flour tortillas; 1 egg, eaten with a little water; 1 1/2 cups dry breadcrumbs; 1/2 tsp garlic powder; 1 tsp dried oregano (or other spices you may like); Salt and pepper to taste; Olive oil; 6 hard rolls, halved; sliced cheese (optional); Dill pickles; Mustard or mayonnaise (optional)

Photo: sylvar (CC BY 2.0)

Thin boneless pork chops coated in mustard and seasoned breadcrumbs, pan-fried in olive oil, and served on hard rolls with pickles and optional cheese and mustard or mayonnaise.

Directions

Pound pork with mallet to thickness your prefer. Coat both sides with stone ground mustard. Place the flour in a bowl or on a paper plate. Mix together the breadcrumbs, garlic powder, oregano, salt and pepper. Dip each pork chop into the flour and shake off excess. Then dip into the egg wash, and finally into the breadcrumbs, coating both sides. Place on a baking tray and refrigerate about 30 minutes to ensure that coating sticks during frying.
Heat just enough olive oil to thoroughly cover the bottom of a large skillet over medium-high heat. Add the pork in batches if necessary, and fry until brown and done, about 4 minutes per side. Drain on paper towels. Place each piece of pork on a roll. Top with cheese (if desired) and pickle slices. Spread mayonnaise and/or mustard on other half of roll and place on top sandwich.

Pound the pork with a mallet to the thickness you prefer.
Coat both sides of the pork with the stone ground mustard.
Place the flour in a bowl or on a paper plate.
In a separate bowl, mix together the breadcrumbs, garlic powder, oregano, salt, and pepper.
Dip each pork chop into the flour and shake off the excess, then dip into the egg wash, and finally into the breadcrumbs, coating both sides.
Place the coated pork on a baking tray and refrigerate about 30 minutes to ensure the coating sticks during frying.
Heat just enough olive oil to thoroughly cover the bottom of a large skillet over medium-high heat.
Add the pork, in batches if necessary, and fry until brown and done, about 4 minutes per side.
Drain the pork on paper towels.
Place each piece of pork on a roll. Top with cheese (if desired) and pickle slices.
Spread mayonnaise and/or mustard on the other half of the roll and place it on top of the sandwich.

Goes well with

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