This breaded pork chop sandwich is juicy, flavorful, and easy to make in just 30 minutes. You can’t ask for much more in a sandwich recipe!
With each pork chop dredged in egg and a mixture of flour, paprika, garlic, powder, and onion powder, this sandwich is loaded with savory flavor in every bite.
Pork chop sandwiches are comforting and tasty, especially when you’ve added your favorite toppings.
Perfect for the whole family for lunch or dinner, a single sandwich is enough to fill you up while also making you crave more.
If you just can’t get enough of pork sandwiches, try making a sandwich with tender pulled pork next! Or, you can try this breaded chicken sandwich if you want something similar to pork chops but with a different type of meat.
How to Make Fried Pork Chop Sandwiches
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cover your pork chops with parchment paper on a cutting board. Use a mallet to pound each piece to approximately ½ an inch thick. This will also tenderize the pork.
STEP TWO: Pat the pork chops with paper towels to remove excess moisture.
STEP THREE: In a shallow bowl or container, combine the flour and seasoning. Whisk the eggs in a separate bowl.
STEP FOUR: Dredge the pork in three steps: flour first, then egg, then flour again. Be sure to shake off any excess egg or flour between each step.
STEP FIVE: Add oil to a large skillet and heat to 375 degrees F, then add your pork. Cook the pork chops for about 3 minutes. Remove when the internal temperature reaches 165 degrees F.
STEP SIX: Once fully cooked and browned, lay the pork chops on a clean paper towel to soak up excess grease. Load up lightly toasted buns with your desired condiments and toppings, and enjoy!
Tips for Pork Chop Sandwiches
- Use a meat thermometer to ensure that the pork chops cook to an internal temperature of 165 degrees F. Cooked pork chops should have no pink in the center.
- Check the temperature of the skillet with a thermometer to ensure that it’s hot enough for cooking pork but not so hot that it will burn the breading.
- Try the water test if you don’t have a thermometer. Add a few drops to the hot oil. It’s ready if the water sizzles but too hot if it splatters.
- Ensure there is space between each pork chop so that they can cook evenly and quickly.
More Pork Chop Recipes
- Crispy Air Fryer Pork Chops
- Recipe for Baked Pork Chops
- Ninja Foodi Pork Chops
- Crock Pot Ranch Pork Chops
- Instant Pot Pork Chops
Pork Chop Sandwich Variations
- Try another cooking method. Grilled, baked, and air fried pork chops are equally delicious!
- Switch up the flavor by using BBQ sauce or your favorite marinade. You can make it sweet, spicy, or savory — up to you!
- Use a different bread. This recipe uses brioche buns, but any soft sandwich bread will work just fine.
- Add extra crunch! Instead of plain lettuce, mix up a quick coleslaw and pile that on instead. Adjust the dressing to make it more creamy or tangy, depending on your preference.
Which Type of Pork is Best For Sandwiches?
How Do I Reheat Pork Chop Sandwiches?
Leftover pork chops can be refrigerated for up to 3 days in an airtight container. Reheat in the oven or air fryer once you’re ready to enjoy them in a sandwich.
I recommend assembling your pork chop sandwich right before eating it, rather than in advance so that the bread doesn’t get soggy.
Here are directions to reheat a pork chop in the air fryer so it gets nice and crispy on the outside again.
What Toppings Should I Put on Pork Sandwiches?
Mayonnaise and Dijon mustard are my go-to condiments, and tomato and lettuce make the sandwich complete.
There are plenty of ways to personalize this recipe to your liking. Feel free to add onions, pickles, or cheese to take it to the next level. For a sweet twist, try apple or pear slices!
What to Serve with Your Pork Chop Sandwich
More Pork Recipes
- Air Fryer Pork Roast
- Crispy Air Fryer Pork Belly
- Frozen Pork Loin in the Instant Pot
- Air Fryer Pork Steaks
- 4 boneless pork chops
- 1 cup all purpose flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon salt
- 2 eggs
- ½ cup of vegetable oil
- brioche buns
- dijon mustard
- Place the pork chops on a cutting board and cover them with parchment paper. Use a mallet and tenderize and thin out the pork chop until they are ½ an inch thick.
- Pat the pork chops with paper towels to remove excess moisture.
- In a container, combine the flour and seasonings.
- In another container, whisk the eggs.
- Dredge the pork chops first in the flour, then the eggs and back to the flour again.
- In a large cast iron skillet, pour the vegetable oil. Use a thermometer to see when it reaches 375 degrees F.
- Carefully lay two pork chops in the oil so the pork chops are not overcrowded.
- Use a meat thermometer to cook the pork chops to 165 degrees, about 3 minutes each.
- When they are cooked, and both sides are browned, lay the pork chops on paper towels to soak any excess grease.
- Lightly toast the buns and spread mayonnaise on one side and mustard on the other. Lay the pork chop on the bottom and layer with tomatoes and lettuce.
- Serve and enjoy!
- Make sure to shake off any excess flour or eggs from the pork chops between each step.
- If a thermometer is not available, then drop a few drops of water in the oil. If it sizzles, then it should be ready. If it splatters, the oil is too hot.
- These are best served immediately. They can be refrigerated for 3 days and are best reheated in the oven.
Amount Per Serving: Calories: 814Total Fat: 55gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 224mgSodium: 1086mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 45g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.