Pork Chop Sandwiches

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.

Pairings

Fries, Onion rings,

Yield

2 Sandwiches

Time

Overnight

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

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/