Looking for a quick, hearty meal that’ll make everyone at the table happy? This Pork Chop Sandwich is exactly that. Juicy breaded pork chops tucked into soft, buttery rolls with a creamy tangy sauce—this is the kind of sandwich that turns an ordinary weeknight dinner into something worth talking about. And the best part? You can pull it all together in just about 30 minutes.
Pork Chop Sandwiches
At our place, pork chops have always been one of those comfort meals we come back to again and again. I used to play around with different ways to cook them—grilled, pan-seared, oven-baked—but once I tried turning them into sandwiches, it was game over.
Imagine crispy, golden pork chops layered into soft buns, slathered with a punchy mayo-mustard sauce, and topped with whatever you love—maybe crunchy lettuce, juicy tomatoes, or a couple of pickle slices. It’s simple, fast, and incredibly satisfying.
Ingredients You’ll Need
- Boneless Pork Chops – Go for thinner cuts if you can. They cook quickly and are easier to sandwich.
- Flour – Helps the breadcrumbs stick better. Just plain all-purpose flour is perfect.
- Egg – Acts as the glue between the flour and the breadcrumbs.
- Bread Crumbs – I like using panko for a crispier bite, but Italian-style breadcrumbs work fine too.
- Parmesan Cheese – Adds a lovely savory depth to the coating.
- Salt and Pepper – Don’t skip seasoning your pork! I usually go with sea salt and freshly ground pepper.
- Vegetable Oil – Use any neutral oil for frying.
- Rolls – Brioche buns are my favorite here, but any soft, sturdy roll will do.
- Butter (optional) – Toasting the buns with a little butter adds a delicious, subtle richness.
- Mayonnaise – The creamy base of the sauce.
- Yellow Mustard – Gives a bright, zippy flavor.
- Dijon Mustard – A touch more refined and spicy than yellow mustard.
- Worcestershire Sauce – Brings a hint of umami and rounds everything out.
How to Make Pork Chop Sandwiches
1. Make the Sauce
Start by mixing together the mayo, yellow mustard, Dijon, and Worcestershire in a bowl. Stir it well until smooth and creamy, then pop it in the fridge while you prep the rest. Letting it chill helps the flavors come together nicely.
2. Season the Pork
Pat your pork chops dry, then give them a good sprinkle of salt and pepper on both sides.
3. Set Up Your Breading Station
Grab three shallow bowls or plates. Fill one with flour, the second with a beaten egg, and the third with a mix of breadcrumbs and Parmesan. Dredge each pork chop in the flour, dip it in the egg, and finally coat it well in the breadcrumb-Parmesan mix. Press lightly so the coating sticks.
4. Fry the Pork Chops
Heat up a generous layer of oil in a large skillet over medium-high heat. Once it’s hot, carefully lay the pork chops in (don’t crowd the pan). Fry for 4–5 minutes per side, or until they’re golden and the internal temp hits 145°F. Work in batches if needed.
5. Let Them Rest
Transfer the cooked chops to a paper towel-lined plate or a wire rack. Let them sit for about 5 minutes so the juices settle and the crust stays crisp.
6. Assemble Your Sandwiches
Toast your buns with a little butter if you like. Smear both sides with the chilled sauce, then stack on your pork chop and pile on any toppings you love—lettuce, tomato, pickles, onions, even sautéed onions if you’re feeling fancy.
Serve it up while the pork is still warm, and you’ve got a knockout sandwich.
Tips for the Best Pork Chop Sandwich
- Thin pork chops work best. If yours are thick, gently pound them out with a meat mallet.
- Get your breading bowls and sauce ready before you start cooking—it makes the process smoother.
- Press the chops into the breadcrumbs for a firm, even coating.
- Don’t crowd your pan. It keeps the oil temperature stable and the pork nice and crisp.
- Let the cooked chops rest before assembling the sandwich. It helps keep them juicy.
- Choose buns that hold up well—brioche or ciabatta are great choices.
- Top with fresh veggies for a little crunch and contrast.
- Love cheese? Add a slice of cheddar, provolone, or Swiss just before serving.
Storing Leftovers
If you’ve got leftover pork chops, let them cool completely, then store them in an airtight container in the fridge for up to 3–4 days. When you’re ready to eat, reheat them in the oven or air fryer to crisp them back up. Assemble fresh sandwiches with new toppings and sauce for a quick second meal.
Pork Chop Sandwich
Need a quick, delicious meal? These pork chop sandwiches come together in just 30 minutes and are always a hit—even with the pickiest eaters! Quick, flavorful, and family-approved.
Ingredients
- ½ cup all-purpose flour
- 1 large egg, lightly beaten
- 1 cup panko or Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 4 boneless, thin-cut pork chops
- 4 tablespoons vegetable oil
- 1 tablespoon butter (optional, for bread)
- 4 sandwich rolls of your choice
Sauce:
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- In a small bowl, mix the mayo, yellow mustard, Dijon mustard, and Worcestershire sauce. Chill in the fridge while preparing the pork chops.
- Lightly sprinkle both sides of each pork chop with salt and pepper.
- Prepare three shallow bowls: One with flour , One with the beaten egg , One with breadcrumbs mixed with Parmesan
- Dredge each pork chop in the flour, then dip into the egg, and finally coat with the breadcrumb-Parmesan mixture, pressing to ensure the coating sticks.
- Heat oil in a cast iron skillet over medium-high heat. Fry each pork chop for 4–5 minutes on each side until golden brown and cooked through (internal temp should be 145°F). Cook in batches if needed to avoid overcrowding.
- Transfer cooked pork chops to a paper towel-lined plate to remove excess oil. Let them rest for 5 minutes.
- Toast or butter your rolls if desired. Spread the sauce generously on both the top and bottom buns.
- Add a pork chop to each roll and pile on your favorite toppings—lettuce, tomatoes, pickles, onions, or sautéed onions all work great. Serve and enjoy!
Notes
- Pork Chops: Thin boneless chops are best. If you only have thick cuts, use a meat mallet to flatten them. Avoid bone-in cuts.
- Prep Ahead: Set up your breading station before starting for smoother workflow.
- Crispy Finish: Press breadcrumbs firmly onto the pork for a crispy result.
- Cook in Rounds: Don’t overcrowd the pan—cook in batches to maintain crispiness.
- Resting Time: Letting the pork rest keeps it juicy.
- Bun Choice: Use quality sandwich rolls that hold up well to moisture and sauces.
- Fresh Extras: Add crisp veggies for texture and flavor.
- Cheese Option: Melt a slice of cheese over the pork chop before assembling if you love cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1099Total Fat 72gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 53gCholesterol 121mgSodium 1874mgCarbohydrates 81gFiber 5gSugar 4gProtein 30g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
What’s the best sauce for pork sandwiches?
I’m a big fan of the mayo-mustard combo in this recipe. The mix of tangy, creamy, and slightly spicy flavors goes perfectly with the crispy pork.
What sides go well with pork chop sandwiches?
Fries are always a classic, but coleslaw, potato salad, or even grilled veggies work really well too. If I’m making this for dinner, I’ll often throw together a quick green salad to round things out.
This sandwich is one of those recipes that feels a little indulgent but still doable on a busy weeknight. It hits all the right notes—crispy, juicy, tangy, satisfying. Give it a try, and I’m sure it’ll end up in your regular rotation too.
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