Indulge in the ultimate comfort food experience with our Fried Pork Chop Sandwich featuring a luxurious Rosemary Truffle Aioli! This mouthwatering creation combines crispy, golden-brown pork chops with a rich, aromatic aioli that elevates the humble sandwich to gourmet status. Perfect for a quick weeknight dinner or an impressive weekend treat, this recipe is sure to tantalize your taste buds and leave you craving more. Ready to impress your friends and family with a dish that’s as delicious as it is easy to make? Let’s dive into the details of crafting this culinary delight!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 pork chops
- 1 cup flour
- 1 egg
- 1 cup breadcrumbs
- 2 brioche buns
- 1/4 cup mayonnaise
- 1 tsp truffle oil
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Gather all the ingredients required for the recipe: 2 pork chops, 1 cup of flour, 1 egg, 1 cup of breadcrumbs, 2 brioche buns, 1/4 cup of mayonnaise, 1 tsp of truffle oil, 1 tsp of fresh rosemary (chopped), and salt and pepper to taste.
- In a shallow bowl, season the flour with salt and pepper. In another bowl, beat the egg until well mixed. In a third bowl, place the breadcrumbs.
- Take each pork chop and first dredge it in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.
- Next, dip the floured pork chop into the beaten egg, allowing any excess to drip off.
- Finally, coat the pork chop with breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Repeat this process for the second pork chop.
- In a large skillet, heat enough oil over medium heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot, carefully place the breaded pork chops in the skillet.
- Fry the pork chops for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
- While the pork chops are frying, prepare the rosemary truffle aioli. In a small bowl, combine the mayonnaise, truffle oil, chopped rosemary, and a pinch of salt and pepper. Mix well until all ingredients are thoroughly combined.
- Toast the brioche buns lightly in the same skillet or in a toaster until golden brown.
- To assemble the sandwiches, spread a generous amount of the rosemary truffle aioli on the bottom half of each toasted brioche bun.
- Place a fried pork chop on top of the aioli, then add the top half of the brioche bun to complete the sandwich.
- Serve the fried pork chop sandwiches immediately, garnished with additional rosemary if desired. Enjoy your delicious Fried Pork Chop Sandwich with Rosemary Truffle Aioli!
Tips
- Get the Perfect Crust: Ensure your oil is hot enough before adding the pork chops. A good test is to drop a breadcrumb into the oil; if it sizzles immediately, you're ready to fry!
- Season Generously: Don’t be shy with the salt and pepper in the flour mixture. This is your chance to infuse flavor right into the meat.
- Use Fresh Ingredients: Fresh rosemary and high-quality truffle oil will make a noticeable difference in the flavor of your aioli. Opt for fresh herbs whenever possible!
- Toast the Buns: For an extra touch of flavor, toast your brioche buns in the same skillet after frying the pork chops. This allows them to absorb some of that delicious pork flavor.
- Experiment with Toppings: While the aioli is delightful, feel free to add other toppings like pickles, lettuce, or even a slice of cheese for a personalized touch.
- Serve Immediately: These sandwiches are best enjoyed fresh and hot. Assemble them right before serving to maintain that crispy texture.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 35g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 180mg
