Pork Chop Sandwich Recipe
Salmon Fly Rye Beer battered pork loin, served with pickles and mustard and served on a brioche bun
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Ingredients
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Pork Loin
Sandwich Assembly
Method
Pork Loin Preparation
- 1
Prepare the Pork
Trim any excess fat from the pork loin and cut it into 4 equal portions.
- 2
Marinate the Pork
In a bowl, combine the Salmon Fly Rye Beer, salt, and black pepper. Add the pork loin pieces and marinate for at least 30 minutes.
Battering and Cooking
- 3
- 4
Bread the Pork
Dredge each marinated pork piece first in flour, then dip in the beaten eggs, and finally coat with the remaining flour to create a thick batter.
- 5
Fry the Pork
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the battered pork pieces and fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Sandwich Assembly
- 6
Assemble the Sandwich
Cut the brioche buns in half and toast them lightly if desired. Place a fried pork loin piece on the bottom half of each bun.
- 7
Add Toppings
Top each pork loin with pickles and a dollop of mustard. Place the top half of the bun on each sandwich.
- 8
Serve
Serve the pork chop sandwiches warm with extra pickles and mustard on the side.