Pork Chop Sandwiches

I’m looking through the lens of how Louisiana does this recipe versus other parts of the states. Big Sky Montana seems pretty popular, especially Butte. Double of the pork as well! Big Sandwiches under the Big Sky.

Why it works:

Pork chops can be tough and chewy, and a basic flour coating just makes a chewy coating that never gets brown do to the moisture of the pork chop.  The solution is a beer batter that crisps up quickly, using amber beer that helps give it a darker color. Cook pork to 140, 145.

Yield: 2 Sandwiches

Time: Overnight

Pairing: Fries, Onion rings,

References:

• https://www.youtube.com/watch?v=uzfObC04dtc

• https://www.bonappetit.com/story/pork-chop-sandwich-butte-montana#:~:text=Caption%20Options&text=Indeed%2C%20the%20fried%20pork%20chop,local%20and%20national%20media%20alike.

• https://www.yelp.com/biz_photos/pork-chop-johns-butte-3?select=cMmgoPGw1CUf-n9QOkGKew

• https://www.youtube.com/watch?v=oWoqikXlEDw

• https://www.vice.com/en/article/y3v9kv/fried-bone-in-pork-chop-sandwiches-recipe

• https://www.youtube.com/watch?v=8r2fQm8IUCc

• https://eatthebite.com/anthony-bourdains-macau-style-pork-chop-sandwich/

Equipment:

• Fryer

• Tenderizing mallet

• Cutting board

• Chefs knife

Ingredients:

• Thin Boneless Pork Chops, pounded out

• Potato buns (Idaho is close enough)

• Lettuce (Green Lettuce)

• Onion

• Tomato

• Mustard

• Mayo

• Brine ( is it necessary)

• Sugar

• Soy

• Batter

• Beer (darker amber)

• AP flour

• Salt

• Hungarian paprika

• Cayenne

• Garlic Powder

• 1 eggs

Instructions: Dry and salt pork chops

• Tenderize pork chops to 1 cm thickness

• Heat fryer to 350 F

• In mixing bowl, make batter by mixing

Plating Instructions

Tasting Journal

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