A few weeks ago, I was inspired by a fellow food blogger to make pickled mustard seeds. I didn’t even realize this was a thing outside of stone ground mustard. It was so super easy to make, it’s almost funny. But then I had to sort out how to use them. I have lots of ideas. But the first one I wanted to get to was this – Fried Pork Sandwich. It’s a breaded and crispy fried pork chop with marinated onions, cabbage, carrots and a special sauce all on a nice crispy baguette.
The pork is very close to a chicken-fried steak style preparation. And I opt to use avocado oil for frying. I realize it’s a little more expensive but it tastes so much better. Actually it’s not that the oil tastes better, it’s that you get to taste the actual food you have fried. It also has a very high smoke point – which means that you can get it very hot before it burns the food or itself. It also lasts longer in the pan, so you don’t have to keep adding more for each batch.
My family loves sandwiches – we often opt for them for weekend lunches when we are out and about. We love delis and breweries – which often have so many sandwich options. This sandwich is right there with the gourmet sandwiches you find at your favorite gastro pub. And it is a full meal deal on a roll – you don’t need a side at all.
Now Let’s Get Cookin’!
Fried Pork Sandwich
- 8 Pork Chops boneless, thin-sliced
- 2 cup Flour
- 1 tsp Paprika
- 3 Eggs beaten
- 1 tsp Salt
- 1 tsp Garlic Powder
- 3 French Baguettes cut into thirds and halved
- 1 cup Cabbage shredded
- ½ cup Carrots shredded
- 1 Red Onion thin Sliced
- 1½ cup Red Wine Vinegar
- ½ cup Pickled Mustard Seeds store bought or see recipe below
- 1 cup Mayo
- ½ cup Ketchup
- ¼ cup Sweet Relish
- Oil for frying
- Prepare all of the ingredients. Add enough oil to make ½ inch deep in frying pan and heat to medium-high.
- Add red onions and red wine vinegar to mason jar and secure lid.
- Combine mayo, ketchup and sweet relish. Cover and place in refrigerator until ready to make sandwiches.
- Place a piece of pork between two pieces of cling wrap. Flatten with a mallet or rolling pin until about ¼ inch thick. Repeat with remaining chops. Make a dredging station: 1st plate – 1 cup of flour and paprika. 2nd plate – eggs, salt and garlic powder. 3rd plate – remaining flour. Dredge each piece of pork in the three plates. Place in hot oil for 4 minutes on each side. Remove to a paper towel covered plate.
- Build the sandwich – Start with bottom roll, spread with mayo mixture. Place fried pork chop on top then pile with cabbage, carrots, and onion. Sprinkle with mustard seeds and then top roll, spread with mayo mixture.
Pickled Mustard Seeds
- 1- 1 pint Mason Jar with Lid
- 1 cup White Vinegar
- 1 cup Water
- 1 cup Whole Mustard Seeds
- ¼ cup Sugar
- 1 tsp Salt
- 1 Shallot thin sliced
- Add vinegar, water, salt and sugar to saucepan over medium heat. Cook until it bubbles.
- Reduce heat to medium-low and add mustard seeds. Simmer for 30 minutes.
- Reduce heat to low and add shallots. Simmer for 30 minutes more.
- Remove from heat and allow to cool completely before transferring to mason jar. Secure with lid. Store in refrigerator for up to 1 month.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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