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Poppin’ Pork Chop Sandwiches

Ree Drummonds Poppin Pork Chop Sandwiches, as seen on The Pioneer Woman, Season 19.
Ree Drummonds Poppin Pork Chop Sandwiches, as seen on The Pioneer Woman, Season 19.
Cook Time
35 min
Yields
12 servings

Delicious pork chop sandwiches made with pepper jack cheese, crispy veggies and a spicy cherry pepper mayo.

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ingredients

Pork Chops

3
cups all-purpose flour
2
tsp seasoned salt
2
tsp freshly ground black pepper
1
tsp cayenne
12
boneless breakfast-style pork chops
½
cup vegetable oil
3
tbsp salted butter
12
slider buns

Cherry Pepper Mayonnaise

1 ½
cups mayonnaise
¾
cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Sandwiches

12
slice Pepper Jack cheese
1
head green leaf lettuce, leaves separated
3
fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows

Homemade Spicy Pickles

1 ½
cups rice wine vinegar
½
cup honey
1
tbsp crushed red pepper flakes
1
tbsp mustard seeds
1
tbsp minced fresh dill
1
English cucumber, thinly sliced into rounds
½
small red onion, thinly sliced
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directions

Step 1

Heat a large cast-iron skillet over medium-high heat.

Step 2

In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.

Step 3

Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.

Step 4

In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.

Step 5

Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.

Step 6

Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.

Step 7

Serve hot or wrap in sandwich wrap/foil for transport.

Step 8

To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and ½ cup of water. Bring to a boil, then remove from the heat.

Step 9

Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

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