Total Time
Prep 10 mins
Cook 15 mins

These are mainly made in the midwest. They will have you wanting more.

Ingredients Nutrition

  • 2 cups crushed cracker crumbs
  • 3 eggs
  • 12 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)


  1. 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.
  2. Set aside.
  3. In large skillet,heat up oil on medium-high heat.
  4. While oil is heating up, stir eggs and buttermilk in large bowl.
  5. Put the crushed cracker crumbs on large plate.
  6. Dip the tenderized butterfly chops in egg wash and then coat with the cracker crumbs.
  7. Add to heated oil slowly.
  8. Add a pinch of salt and pepper to the one side.
  9. Cook for about 3-4 minutes on one side, then slowly turn. Tongs works good for this.
  10. Add a pinch of salt and pepper to other side.
  11. Cook for another 3-4 minutes or until both side are nice and golden brown.
  12. If oil seems to be to hot, turn it down just a little bit.
  13. Remove from pan and drain excess oil with paper towels.
  14. Serve on bun with favorite condiments.
  15. Most of the time, you can get 2 sandwiches out of each.
  16. Serve with fries or onion rings.
Most Helpful

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".

Judikins October 08, 2009

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.

bullwinkle July 11, 2006