"Whenever pork chops were on sale, you better believe that they were in my shopping cart growing up. Some of my favorite early kitchen memories were of me scalding my mouth, eating a hot and crispy pork chop, fresh out of the oil, in between two slices of white bread with Frank’s RedHot. My maple aioli wasn’t something that I’ve always added, though I found it pairs incredibly well with the pork and apple combo. However, it’s tasty on salads and an array of other sandwiches, so be sure to save any leftovers. Also, when making this recipe, I encourage you to add your favorite spices to the dredging mixture and even try using different bun options like ciabatta or Texas toast."
Fried Pork Chop Sandwiches with Maple Peppercorn Aioli
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A Note from Feedfeed
These hearty sandwiches feature juicy fried pork chops slathered with a sweet maple aioli and are topped with fresh arugula, tart green apple, and sliced pickles! This is the perfect meal when you're looking for something impressive that doesn't require spending hours upon hours in the kitchen.
This recipe is featured on our Special Edition Meal Plan in honor of Juneteenth
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- Recipe Card
Prep time 1hr
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the fried pork chops:
ingredients
- 4 (1-inch) thick boneless pork chops
- 3/4 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup flour or gluten-free flour blend
- 1/2 yellow cornmeal
- 1 teaspoon cayenne pepper
- 1 teaspoon granulated garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons dried parsley
- 1/2 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- canola oil, as needed for frying
For the maple aioli:
ingredients
- 3/4 cup mayonnaise
- 1/4 cup maple syrup
- 1 teaspoon black pepper
- 2 garlic cloves, minced (about 1 teaspoon)
- 1 lemon, juiced
- 1 tablespoon chopped chives
For the sandwich assembly:
ingredients
- 4 potato rolls or gluten-free buns
- 2 chilies, thinly sliced
- 1 cup loosely packed greens (baby kale, arugula, watercress, etc)
- 1 apple, cored and thinly sliced
- 1/2 cup sliced ` dill pickles
For the fried pork chops:
Method
Step 1
In a large bowl, combine the pork chops, buttermilk, and hot sauce. Soak the pork chops for 30 minutes to an hour.
Step 2
Meanwhile, heat 1/3-inch of oil in a large pan to 325 degrees F.
Step 3
In a separate bowl, mix flour, cornmeal, cayenne pepper, garlic powder, onion powder, paprika, dried parsley, mustard powder, salt, and pepper. Remove the pork chops from the buttermilk and coat each one into the seasoned flour.
Step 4
Place the pork chops into the oil, leaving about an inch in between each piece. You may have to fry in batches, depending on the size of your pan. Cook for 2-4 minutes, on each side, or until golden brown and the internal temperature reaches 145 degrees F. Drain on a paper-towel lined plate.
For the maple aioli:
Step 1
Mix the mayo, maple syrup, black pepper, garlic, lemon juice, and chopped chives in a medium bowl.
For the sandwich assembly:
Step 1
Spread each side of the bun with Maple Peppercorn Aioli, top with chilis, greens, apples, dill pickle slices, and fried pork chop.