Fried Pork Chop Sandwich with Rosemary Truffle Aioli Recipe

When it comes to unique eats, this pork sandwich is it! Crispy tender fried chops in between buttery buns with a delicious aioli! It’s a humble meal elevated to new levels and one of my personal favorite home menu items.

Some days you just want to sink your teeth into something with a load of flavor, a little guilt and a guaranteed earned smile of satisfaction. And when it comes to pork recipes, this Fried Pork Chop Sandwich recipe is your fate aligning with destiny.

There are the thin boneless pork chops, fried to a golden brown perfection, in the way only a sultry mix of butter and oil can create. The caramelized onion, everyone’s secret love affair. The rosemary warmed on the toasted bun, mingling with the other savory scents, setting it all over the edge.

Why Pork Chops?

The Chinese originally domesticated pigs hundreds of years ago, and the pork industry has exploded since. Rich in protein and vitamins like B6 and B12, pork is delicious when prepared in a variety of ways. Because it’s a light meat, it picks up the flavors you cook it with an is a great canvas for many dinner ideas. Often inexpensive at the market, buying pork chops in bulk is a great way to have an easy protein on hand for busy weeknights.

These crispy, tender pork chops in particular, are quickly fried in cast iron, but they can handle all sorts of cooking methods. If you want more juicy pork recipes, try oven-baked pork chops, grilled pork steaks, air fryer pork chops, smoked pork chops, or pan-seared pork chops. Mainly because we just recommended buying chops in bulk.

Why You’ll Love This Recipe

This is one of the best boneless pork chop recipes out there–it’s an easy dinner that’s perfect for busy weeknights. What’s better than juicy, flavorful pork with minimal prep time? Plus, the delicious homemade rosemary truffle aioli is sure to become a regular part of your rotation.

Ingredients

For the Fried boneless pork Chops

Panko – or pork panko if you’re skipping the bun and keeping it keto
Salt and pepper – we always use kosher salt and freshly ground black pepper
BBQ seasoning – we love GirlsCanGrill PK Pork Rub for this
Eggs – we always use large eggs when cooking
Butter – we always use unsalted butter
Olive oil – or your favorite neutral cooking oil
Thin cut boneless pork chops, patted dry with paper towels

For the sandwiches

Thin-sliced onion – we love white onions for this recipe
Rosemary truffle aioli
Coarsely ground black pepper
Big, fat, buttered, toasted buns

How to Make Fried Pork Chop Sandwiches

Fry the Onions

While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter.
Season with a light dash of salt and pepper.
Saute until soft and slightly browned.

How to Store Leftovers

Leftover fried pork should last in an airtight container in your fridge for 3-4 days. Pork chops can also be frozen for 4-6 months.

How to Reheat

You can reheat these fried boneless pork chops for an easy meal the next day. Try popping them in the oven or slow cooker with two tablespoons of water or broth to retain moisture.

What to Serve With This Fried Pork Chop Sandwich

This sandwich is best served with duck-fat French fries and any remaining rosemary truffle aioli! You can also experiment with a side salad, green beans, smoked mac and cheese, or roasted potatoes.

Fried Pork Chop Sandwich with Rosemary Truffle Aioli | Kita Roberts GirlCarnivore.com

FAQs

HOW TO MAKE SURE BONELESS PORK CHOPS DON’T DRY OUT?

Nothing is worse than disappointingly dry pork chops. In order to make sure boneless pork chops don’t dry out, it’s important to keep cooking time down. Fry your chops at a high heat for a shorter amount of time so the moisture doesn’t have a chance to escape.

ARE BONELESS PORK CHOPS HEALTHY?

Yes! Juicy boneless pork chops are packed with protein as well as vitamin B6, vitamin B12, potassium, iron, and zinc.

IS BONELESS PORK LEAN MEAT?

Yes, boneless pork is inherently a lean meat, meaning these tasty pork chops are certainly somewhat good for you! However, how you prepare pork does make a bit of a difference, so this particular fried sandwich is best saved for a special occasion.

MORE mouthwatering PORK chop RECIPES:

Have you tried this recipe? Let us know what you think by rating the recipe and dropping a comment below! We love your feedback.

A classic made with simple ingredients; juicy pork chops sandwiched between buttery buns with homemade aioli. This boneless pork chop recipe is the best way to indulge your dinner craving.

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Prep the pork chops

Create your work station by arranging the seasoning line for your pork.
Mix the panko, a heavy dash of salt and pepper with the bbq seasoning in a shallow dish. Whisk the eggs in another shallow dish next to the panko.
Dip the pork chops in the whisked eggs and then dredge in a thick coating of panko, flipping to cover all.
Arrange on a wire rack and repeat until all chops are coated.

Fry the pork chops

Heat the butter and oil in a heavy cast iron pan over medium high heat, until the bubbling of the butter has subsided.
Fry the pork chops one or two at a time, 3 to 4 minutes a side, until golden and crispy and they reach an internal temp of 140F.
Remove from pan, tent with foil and rest.

Fry the Onion

While they fry, saute the onion in another skillet over medium heat in the remaining 1 tablespoon butter.
Season with a light dash of salt and pepper.
Saute until soft and slightly browned.
Remove from heat and set aside.

Make the rosemary truffle aioli

Whisk the rosemary and truffle oil into the homemade mayo base.
Season with the coarsely ground black pepper and a touch of salt if needed.
Sprinkle fresh chopped rosemary and extra pepper over top of a serving dish.

Build the pork chop sandwich and serve Serve

Butter the buns and toast them under a broiler or on a hot skillet.
Smear a healthy portion of the rosemary truffle aioli onto the buns.
Place the fried pork chops and sauteed onions on and top with the other half of the bun.
Devour with rosemary duck fat fries to be dipped in the remaining aioli.