Remember that Two Dudes, One Pan
It’s been raining here for the past week or so and has cooled down a bit, so these sandwiches are kind of the perfect pre-entry into fall. It’s not cool enough to make stews and soups yet, but a fried pork chop sandwich with sage? Now that I can do. You could most definitely serve this without the bread and just on a bed of peppery arugula, but sandwiched between two slices of fresh sourdough is my favorite way to serve these.
Buttermilk Sage Fried Pork Chop Sandwiches
(Inspired by Two Dudes, One Pan
Two 1/4lb boneless pork chops (pounded if too thick)
1 cup buttermilk
1 cup flour
1 Tbsp sage, chopped finely
Salt and pepper
Oil, for frying
4 slices sourdough bread
Mayonnaise
Arugula
Begin by taking your boneless pork chops and placing them in a shallow dish. Cover with the buttermilk, being sure to coat both sides. Cover with plastic wrap and place in the fridge for at least 6 hours, up to 1 day.
In a shallow dish, place the flour, sage, and salt and pepper and mix. Take out your pork chops and let the excess buttermilk drip off, then dredge them in the flour and sage. Set aside.
In a heavy-bottomed skillet, pour enough oil to coat the bottom and heat over medium-high heat. When the oil is hot, place the pork chops in and fry for 6-8 minutes, or until golden brown. Flip over, and continue cooking until the other side is golden brown and the pork has been cooked through. Remove and drain. If the pork chops are thick, you may finish the cooking in a 350 degree oven for about 5-10 minutes.
To assemble the sandwiches, toast the slices of sourdough and spread a thin layer of mayonnaise. Layer with the arugula, pork chop, and the other piece of bread. Serve immediately.
*post contains affiliate links.
0
0
0
0
0
0
this looks heavenly! i have so much pork in my freezer so this is perfect! thank you!
Thanks!! I always have so much pork in my freezer, too, so I’m always trying to come up with recipes to use it up- #firstworldproblems
My mom used to make fried pork chops all the time when I was a kid, and this sounds like a great way to mix up such a simple but tasty dish!
Thank you so much!! Fried pork chops cannot be beat! 🙂
I am not a big fan of pork but this method of cooking it could just convince me otherwise!!
Thank you!! 🙂 You can always do the same thing with chicken – it’s fantastic!
Yes Pork is King, I love pork chops. Pork chops with saute spuds, with garlic roasted potatoes ….. but not in a flippin sandwich , its ridiculous, are you all mad?
Glad I tried it though….. LOL
Oh. dear. lord. These look FANTASTIC. I also love sage, such an underrated ingredient. Everything about this sandwich makes me hungry. Ps I love that your plate has a cow on it – there has to be some cruel kind of humour in the fact that it’s a pork sandwich on a cow plate!
Thank you!!! hahaha – I actually have a plate with a pig on it that’s similar, but I liked this one better for the pictures – I like your idea though, pork sandwich on a cow plate, there’s got to be some humor there! 🙂
Oh My Granny Slappin’ Gawd! This just has big boy lunch written all over it. I’m with you, sage and pork are just a magical combination
haha thank you!! Yes, aren’t they the best combo?? I could eat it ALL the time, I swear! 🙂