FRIED PORK SANDWICH WITH DILL PICKLES

MAKES 6 SANDWICHES

We don't eat fried foods very often, but this is a nice change from the ordinary sandwich. I love the dill pickle with the pork.

INGREDIENTS

6 thin slices (about 1/4-inch thick) boneless pork loin, pounded to make even

2 tablespoons stone-ground mustard

3/4 cup flour

1 egg, beaten with a little water to thin out

1-1/2 cups dry breadcrumbs

1/2 teaspoon garlic powder

1 tablespoon dried oregano

Salt and pepper to taste

Olive oil

6 hard crust rolls, halved

Sliced cheese, such as sharp cheddar (optional)

Dill pickle stackers

Mayonnaise or mustard (optional)

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 olive 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 4 minutes per side. Drain on paper towels. Place each piece of pork on a roll. Top with cheese (if desired) and pickle slices. Spread mayonnaise and/or mustard on other half of roll and place on top of sandwich. Serve immediately.

Note: This would also be good with a sour cream dill sauce as garnish.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.