Prep 10 mins
Cook 15 mins
These are mainly made in the midwest. They will have you wanting more.
- 2 cups crushed cracker crumbs
- 3 eggs
- 1⁄2 cup buttermilk
- 2 butterfly pork chops
- 1 pinch salt
- 1 pinch pepper
- 2 hamburger buns, of your choice
- oil (for frying, about 1/2 inch in skillet,may need 2 skillets)
- On a clean service, lay out butterfly pork chop, take a meat tenderizer and start beating them out until their about 1/2 inch thick.
- Set aside.
- In large skillet,heat up oil on medium-high heat.
- While oil is heating up, stir eggs and buttermilk in large bowl.
- Put the crushed cracker crumbs on large plate.
- Dip the tenderized butterfly chops in egg wash and then coat with the cracker crumbs.
- Add to heated oil slowly.
- Add a pinch of salt and pepper to the one side.
- Cook for about 3-4 minutes on one side, then slowly turn. Tongs works good for this.
- Add a pinch of salt and pepper to other side.
- Cook for another 3-4 minutes or until both side are nice and golden brown.
- If oil seems to be to hot, turn it down just a little bit.
- Remove from pan and drain excess oil with paper towels.
- Serve on bun with favorite condiments.
- Most of the time, you can get 2 sandwiches out of each.
- Serve with fries or onion rings.
Just like I love 'em! Coming from Iowa, this is a sandwich I often had as a child and still make to this day. Many folks have no idea what these are and are missing. Try putting a leaf of lettuce, slice ot fresh tomato, a little mayo and kepcup on your next one and you'll think you've died and gone to heaven. A great post, "Cooking in Missouri".
Delicious! They tasted just like the pork tenderloin sandwiches we use to get at a place called West Oaks in Yukon, Okla, It's a keeper. Thanks Christine1975. Bullwinkle.