Pork Chop Sandwich Recipe
Hand-Breaded pork chop topped with a creamy horseradish and Dijon mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Chops
Creamy Horseradish and Dijon Mayo
Sandwich Assembly
Method
Pork Chops
- 1
Prepare the Pork Chops
Season the pork chops with salt and black pepper on both sides.
- 2
- 3
Bread the Pork Chops
Dredge each pork chop in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Pork Chops
Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops and fry for about 6-7 minutes on each side, until golden brown and cooked through. Remove and drain on paper towels.
Creamy Horseradish and Dijon Mayo
- 5
Mix the Sauce
In a bowl, combine mayonnaise, Dijon mustard, prepared horseradish, lemon juice, garlic powder, salt, and black pepper. Mix well until smooth.
Sandwich Assembly
- 6
Assemble the Sandwich
On each sandwich bun, spread a generous amount of the creamy horseradish and Dijon mayo. Place a lettuce leaf, a slice of tomato, and a fried pork chop on top. Add the top bun to complete the sandwich.