Smokehouse Chop Sandwich Recipe

Prep chops

Pat pork chops dry with paper towels. If chops are thicker than 3/4", butterfly or pound gently to an even 1/2"–3/4" thickness. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Brine-ish soak

Place chops in a shallow dish and pour buttermilk over them to cover. Cover and refrigerate for 30 minutes to 1 hour (this tenderizes and helps breading adhere).

Make breading stations

In a shallow bowl combine flour, cornstarch, breadcrumbs, paprika, garlic powder, onion powder, remaining 1 tsp kosher salt and remaining 1/2 tsp black pepper. In a second shallow bowl whisk eggs until smooth.

Bread the chops

Remove chops from buttermilk letting excess drip off. Dredge each chop first in the flour mixture, pressing to adhere. Dip into beaten eggs, then press into the flour mixture again for a double-coated crust. Set on a wire rack and rest 10 minutes to help coating set.

Fry to perfection

In a large heavy skillet (cast iron preferred) add oil and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles immediately. Fry chops 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd; fry one or two at a time. Transfer to a wire rack set over a sheet tray and tent loosely with foil to keep warm while finishing remaining chops.

Prepare toppings

While chops rest, toss thinly sliced red onion with a pinch of salt and a teaspoon of Dragon's Blood BBQ sauce (optional) to slightly pickle and flavor. Lay out pickle slices and measure out remaining BBQ sauce and mayo.

Warm sauce

Optionally warm 1/3 cup Dragon's Blood BBQ sauce in a small saucepan over low heat for 2–3 minutes to loosen and intensify flavor. Keep remaining sauce at room temperature for finishing.

Grill hoagies

Spread softened butter on cut sides of hoagie rolls. Heat a griddle or skillet over medium-high and toast rolls butter-side down until golden and slightly crisp, about 1 minute. Remove and spread mayo on bottom halves if using.

Dress the chop and build sandwich

Place a fried pork chop on the bottom half of each toasted hoagie. Spoon about 3 tbs (or to taste) warmed Dragon's Blood BBQ sauce over the chop. Top with a handful of the dressed red onions and 3 pickle slices per sandwich. Add freshly cracked black pepper to taste. Close sandwich and press lightly.

Serve

Cut each sandwich in half if desired and serve immediately while the chop is hot and crust is crisp. Provide extra Dragon's Blood BBQ sauce at the table for dipping or drizzling.