Prep 10 mins
Cook 15 mins
Years ago, you could buy these at a few places in our area, but everyone seems to have gone to the "food service breaded pork chop" version. They aren't nearly as good. I've been playing with this recipe for some time now, and this is the result. You can request your meat cutter (don't ever call him a butcher) cube the chops for you and they'll be happy to do it. I've found the cubed pork cooks faster and will be done before the breading burns. Once in a while, we'll add garlic powder to the panko and/or hot sauce to the egg mixture. There are many options. Enjoy.
- 4 cubed pork chops (we like top loin)
- 1 1⁄2 cups panko breadcrumbs
- 1 tablespoon lemon pepper
- 1 egg, lightly beaten
- 1 teaspoon water
- 4 large rolls, such as kaiser
- 1 small sweet onion, sliced
- mayonnaise (optional)
- dill pickle slices
- vegetable oil (for frying)
- In a flat bowl, lightly beat egg with the teaspoon of water.
- Place panko in a second flat bowl and mix in pepper.
- Heat 1 inch of oil over medium high heat in a cast iron skillet.
- Trim any fat off the chops. Pat dry and dip in the egg mixture.
- Next, dip the chops in the panko and coat well. Lightly shake off excess.
- Once the oil is hot, carefully place 2 of the chops in the oil. Cook until golden brown. Repeat with the other 2 chops.
- Serve hot on the buns with plenty of mustard, onion, pickle, and mayo if desired.