The Chef

Restaurants

Meals

Drinks

Restaurants›Willie Sue's. Sumter,S.C.›Pork Chop Sandwich Recipe

Pork Chop Sandwich Recipe

Name: Willie Sue's. Sumter,S.C.s Pork Chop Sandwich Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each center-cut boneless pork chops; 2 tbs olive oil; 1 tbs soy sauce; 1 tsp Worcestershire sauce; 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp freshly ground black pepper; 1 tsp kosher salt; 1 cup all-purpose flour; 2 tbs cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 each egg; 2 tbs milk; 0.5 cup vegetable oil (for frying); 4 each Kaiser rolls; 2 tbs butter, softened; 4 each cheese slices (choice: American, cheddar, provolone); 4 leaves leaf lettuce (optional); 1 each tomato, sliced; 0.25 each red onion, thinly sliced (optional); 4 tsp mustard or mayonnaise

Inspired by Willie Sue's. Sumter,S.C.

Time50m

Serves4

Grilled or fried center cut chop with choice of cheese served on Kaiser.

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 & Marinade

4 each center-cut boneless pork chops

2 tbs olive oil

1 tbs Aged soy sauce

1 tsp Original Worcestershire Sauce

2 cloves Garlic, minced

1 tsp Smoked paprika

1 tsp freshly ground black pepper

1 tsp kosher salt

Breading (optional - for fried version)

1 cup 00 bread flour

2 tbs Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1 each Egg

2 tbs Milk

1/2 cup vegetable oil (for frying)

Toppings & Assembly

4 each Kaiser rolls

2 tbs butter, softened

4 each cheese slices (choice: American, cheddar, provolone)

4 leaves leaf lettuce (optional)

1 each tomato, sliced

1/4 each red onion, thinly sliced (optional)

4 tsp mustard or mayonnaise

Method

Pork Chops & Marinade

Prep chops

Pat pork chops dry with paper towels. If chops are thicker than 1 inch, butterfly or pound to 3/4 inch thickness for even cooking.

Make marinade

In a shallow bowl or zip-top bag combine olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper and kosher salt. Whisk or shake to combine.

Marinate

Add chops to the marinade, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. Remove chops from fridge 15 minutes before cooking to come toward room temperature.

Grilling (for grilled option)

Preheat grill

Preheat gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grates or brush chops lightly with oil to prevent sticking.

Grill chops

Place chops on the hot grill. Cook 4–5 minutes per side for 3/4-inch chops, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Avoid overcooking to keep them juicy.

Rest

Transfer chops to a plate and loosely tent with foil. Let rest 5 minutes — carryover will bring them to final temperature and juices will redistribute.

Frying (for fried option)

Prepare breading

Set up three shallow dishes: (1) flour mixed with cornstarch, salt and pepper; (2) beaten egg with milk; (3) reserved flour mixture or additional flour for a double-dip. Dredge each marinated chop in flour, then egg, then flour again, pressing to adhere.

Heat oil

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of flour sizzles on contact (about 350°F if using a thermometer). There should be enough oil to coat the pan surface 1/8–1/4 inch deep.

Fry chops

Add chops to the skillet without crowding. Fry 3–4 minutes per side for 3/4-inch chops, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain and rest 3–4 minutes.

Toppings & Assembly

Toast rolls

Slice Kaiser rolls in half. Spread softened butter on cut sides. Toast on a skillet or grill over medium heat until golden and lightly crisp, about 1–2 minutes per side.

Melt cheese

When pork chops have about 1 minute of resting time left, place a cheese slice on each chop. If desired, cover loosely with foil or place briefly under a broiler or on the warm grill to melt the cheese (about 30–60 seconds).

Assemble sandwiches

Spread mustard or mayonnaise on bottom halves of toasted rolls. Place lettuce leaf and a tomato slice (and onion, if using) on bottom. Add the cheese-topped pork chop, then top with the roll lid. Serve immediately.