Recipe courtesy of H. Royce Patrick
Recipe courtesy of H. Royce Patrick
Watch how to make this recipe.
Sweet Tea-Marinated Pork Chop Sandwich
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- Level: Intermediate
- Total: 6 hr 35 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1390
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 79 mg
- Sodium
- 1516 mg
- Level: Intermediate
- Total: 6 hr 35 min (includes marinating time)
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1390
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 79 mg
- Sodium
- 1516 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight.
- Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F.
- Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments.
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