Fried Mayberry Or Grilled Pork Chop Sandwich Recipe

Prepare and brine (optional quick brine with buttermilk)

Pat pork chops dry. In a shallow dish combine buttermilk, 1/2 tsp kosher salt, 1/2 tsp black pepper and hot sauce (if using). Submerge chops and refrigerate 30 minutes to 2 hours. If skipping buttermilk brine, proceed to seasoning step.

Season chops

Remove chops from buttermilk, let excess drip off. Combine remaining 1 tsp kosher salt, remaining 1/2 tsp black pepper, garlic powder and paprika, then rub both sides of each chop lightly with the spice mix.

For Fried Mayberry (breaded)

Make the breading station: whisk flour, cornstarch, baking powder and a pinch of salt in a wide bowl. In another bowl whisk egg with 2 tbsp buttermilk (from the reserved amount) and a splash of hot sauce if desired. Dredge each chop first in the flour mixture, then the egg wash, then again in the flour mixture pressing gently to form an even coating. Let breaded chops rest 5–10 minutes at room temperature to adhere.

Fry the chops

Heat neutral oil in a heavy skillet or Dutch oven to 350°F (175°C) or until a small piece of bread sizzles and browns in 30–45 seconds. Carefully add chops (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a rack set over a sheet pan lined with paper towels and rest 3–5 minutes.

For Grilled Pork Chop

Preheat grill or grill pan to medium-high (about 400°F/200°C). Brush chops lightly with olive oil. Grill chops 3–4 minutes per side for 1/2" thickness, turning once, until internal temperature reaches 145°F (63°C). Remove and rest 3–5 minutes.

While chops rest, place skillet over medium heat, add butter and shallot and cook 1–2 minutes until softened. Add wine or broth and scrape up browned bits, reduce by half (about 1–2 minutes). Remove from heat, whisk in lemon juice and herbs, and spoon over grilled pork chops before assembling the sandwich.

Butter the cut sides of buns and toast in a skillet or on the grill until golden, about 1–2 minutes per side.

Spread about 1 tablespoon mayonnaise on each bun bottom (adjust to taste). If using Dijon, mix into the mayonnaise before spreading.

Place a lettuce leaf on the mayo, then a slice of tomato, then the warm pork chop (fried or grilled). Top pork with 3 pickle slices, then crown with bun top.

Serve immediately with choice of one side: fries, coleslaw, potato chips or mixed green salad.