Boneless fried pork sandwich recipe

Pork chops recipe

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Preparation time: 45 minutes
Total time: 1 day


For pork chops:
4 cups | 1 liter milk
2 tablespoons kosher salt
2 tablespoons of smoked green sauce, preferably soup
1 tablespoon freshly ground black pepper
6 traditional pork chops, sliced ​​¾ inch thick

Pumpkin pickle:
8 ounces | 225g yellow zucchini, cut into 1-inch-thick slices
1 cup | 250 ml white wine vinegar (or white balsamic vinegar)
2 tablespoons of granulated sugar
teaspoon crushed red pepper (optional)
½ teaspoon curry powder
½ teaspoon kosher salt

To prepare the espresso aioli:
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon instant espresso powder
1 tablespoon light brown sugar
1 teaspoon kosher salt
2 large egg yolks
1 cup | 250 ml vegetable oil

For frying:
4 cups | 485g plain dried breadcrumbs
2 tablespoons kosher salt
1 ½ teaspoon cayenne
1 teaspoon freshly ground black pepper
Peanut oil for frying

To serve:
12 slices of white bread


  1. Marinate Pork Chops: Combine the yoghurt, salt, hot sauce and black pepper in a large bowl like a saucepan. Whisk until the salt dissolves, then add the pork chops until submerged in the water. Cover and refrigerate for 24 hours.
  2. Make the Pumpkin Pickle: Place the pumpkin slices in a food-safe container, such as a 1-quart mason jar. Heat the vinegar, sugar, chili flakes (if using), curry powder, and salt with 1 cup | 250 ml of water in a small saucepan over high heat. Stir once when you put everything in the pot, then leave it alone when the liquid boils. After it boils, pour the hot liquid over the squash. Let it cool to room temperature, cover, and refrigerate. They will stay refrigerated, tightly covered, for up to 2 weeks.
  3. Make the espresso aioli: Combine mustard, vinegar, espresso powder, brown sugar, salt, and egg yolks in the bowl of a food processor. Whisk a few times until all the ingredients blend together, then with the motor running, spray very slowly into the first ½ cup | 125 ml of oil; Once the oil has emulsified, you can pour in the rest. The whole process should take about 30 seconds. (A lot of people slow when making mayonnaise, and the oil gets warm and mayonnaise can break on you. Some chefs do this in a blender with the whisk attachment, but I think this adds a lot of air. I like mayonnaise, not light, fluffy mayonnaise. Aioli can be kept in the fridge for up to 2 hours. up to 4 days.)
  4. Cook the pork chops: Remove the pork chops from the marinade and remove the excess marinade. Heat 3 inches of oil in a large saucepan until the deep fryer thermometer reads 350 degrees Fahrenheit.
  5. Mix the breadcrumbs, salt, cayenne, and black pepper in a large, shallow bowl. Add pork chops, covering them evenly. Working in batches, cook fillets, flipping once, until golden and inserted thermometer reads 155°F, about 5 to 7 minutes.
  6. At Toups South, four-to-order are served, grasped with a large knife, and plated on a cutting board with espresso aioli (inspired by David Chang), white bread, and squash pickles.

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