Poppin' Pork Chop Sandwiches

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 12 servings
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Pork Chops:

3 cups all-purpose flour

2 teaspoons seasoned salt 

2 teaspoons freshly ground black pepper 

1 teaspoon cayenne 

12 boneless breakfast-style pork chops 

1/2 cup vegetable oil 

3 tablespoons salted butter

12 slider buns 

Cherry Pepper Mayonnaise:

1 1/2 cups mayonnaise

3/4 cup jarred sliced hot cherry peppers, drained and diced 

Juice of 1 lemon 

Kosher salt and freshly ground black pepper 


12 slices pepper jack cheese

1 head green leaf lettuce, leaves separated 

3 fresh tomatoes, sliced 

Spicy pickles, store-bought or homemade, recipe follows

Homemade Spicy Pickles:

1 1/2 cups rice wine vinegar

1/2 cup honey 

1 tablespoon crushed red pepper flakes 

1 tablespoon mustard seeds 

1 tablespoon minced fresh dill 

1 English cucumber, thinly sliced into rounds 

1/2 small red onion, thinly sliced


  1. For the pork chops: Heat a large cast-iron skillet over medium-high heat.
  2. In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
  3. Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
  4. In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
  5. For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
  6. For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
  7. Serve hot or wrap in sandwich wrap/foil for transport.

Homemade Spicy Pickles:

Yield: 1 quart
  1. To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  2. Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.