Pork Chop Sandwich

5 from 2 votes

Crispy and delicious Pork Chop Sandwiches are easier to make than ever following my pork chop sandwich recipe, ready in 30 minutes or less!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: pork chop sandwich, Pork Chop Sandwich Recipe, pork chop sandwiches

Servings: sandwiches

Calories: 1070kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Lightly season boneless pork chops with salt and pepper on both sides.
pepper, salt
Get out 3 bowls large enough to fit the pork chops. Fill one with flour, one with an egg beaten with 1 Tablespoon water, and the third bowl with breadcrumbs mixed with Parmesan cheese.
½ cup flour, 1 egg, 1 cup panko breadcrumbs, ½ cup Parmesan cheese
Dip each pork chop into the flour, coating completely. Then, dip into the beaten eggs enough to coat evenly. Finally, dip each pork chop into the breadcrumb mixture, pressing gently so the crumbs stick.
4 thin boneless pork chops
In a cast iron skillet, heat olive oil over medium-high heat. Add the breaded pork chops to the hot oil, frying for 4-5 minutes on each side, or until golden brown and cooked through (measuring 145°F with a meat thermometer - see our pork temperature chart). Avoid over-crowding the pan; fry in batches if necessary.
4 Tablespoons olive oil
Place the fried pork chops on a plate lined with paper towels to drain excess oil. Let the pork chops rest for 5 minutes.
Mix ingredients for mayo mustard sauce thoroughly in a bowl. Spread the sauce on the bottom bun and top buns and add the pork chops and your preferred sandwich toppings. Enjoy!
4 rolls, 1 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon dijon mustard, 1 teaspoon Worcestershire sauce

I like to keep my sandwich toppings simple and classic, but you can mix things up by using caramelized onions (like a Chicago-style pork chop sandwich!) or any other toppings you love.
Use boneless pork chops, not bone-in pork chops.
Always use an internal meat thermometer and don't go above 145°F. For tender pork chops, you want to make sure they aren't overcooked.