TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Fried Fish Fillet Sandwiches

Slow-Roasted or Grilled Pork Butt (for roast or pulled pork sandwiches)

Chicken Salad Sandwiches with Dill and Hard-Cooked Egg

Oven-Fried Pork Chops

Sandwich and Wrap Recipes

Pork Recipes

Fried Pork Sandwiches with Dill Pickles

Makes 6 sandwiches

I do not eat fried foods very often, but this recipe is a nice change from the ordinary sandwich. I absolutely love the German-inspired combination of the dill pickles, mustard and Swiss cheese with the fried pork. If you do not eat pork, you can substitute chicken breast. This recipe can be made in any amount desired.

Ingredients

  • 6 thin slices (about 1/4-inch thick) boneless pork loin, pounded to make even
  • 2 tablespoons stone-ground mustard
  • 3/4 cup all-purpose flour
  • 1 egg, beaten with a little water to thin out
  • 1-1/2 cups unseasoned dry breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano leaves
  • Salt and pepper to taste
  • Canola or other cooking oil
  • 6 crusty rolls, halved horizontally
  • Sliced Swiss cheese or other cheese of choice
  • Dill pickle sandwich slices, or dill pickles thinly sliced
  • Mayonnaise and/or extra mustard

Brush both sides of the pork with the stone-ground mustard. Place the flour in a bowl or on a paper plate. Mix together the breadcrumbs, garlic powder, oregano, salt and pepper. Dip each pork slice into the flour and shake off excess. Then dip into the egg wash, and finally into the breadcrumbs, coating both sides. Place on a baking rack and refrigerate about 30 minutes to ensure that the coating sticks during frying.

Heat just enough oil to thoroughly cover the bottom of a large skillet over medium-high heat. Add the pork, in batches if necessary, and fry until brown and done, about 3 minutes per side, being careful not to overcook. Place the pork on a cooling rack to drain the excess oil.

Meanwhile, if desired, lightly toast both side of the rolls under the broiler. Place one piece of pork on each bottom roll. Top with cheese and return to the broiler just until melted. Top with the pickle slices. Spread mayonnaise or mustard on the cut side of the top rolls and place on top of sandwiches. Serve immediately.

Notes: Although this recipe is delicious with fried pork, I have made it with grilled pork and it is still very good. I cut the pork slices when I purchase a whole loin. If you prefer to use boneless chops and they are too thick, slice each horizontally to make two portions and pound as needed.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.