Recipe courtesy of Ree Drummond
Episode: Project Pens
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Poppin' Pork Chop Sandwiches
Total:
35 min
Active:
35 min
Yield:
12 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
12 servings
Level:
Easy

Ingredients

Pork Chops:
Cherry Pepper Mayonnaise:
Sandwiches:
Homemade Spicy Pickles:

Directions

Sandwiches:

For the pork chops: Heat a large cast-iron skillet over medium-high heat.

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.

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.

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.

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.

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.

Serve hot or wrap in sandwich wrap/foil for transport.

Homemade Spicy Pickles:

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.

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.

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