Bernies Pork Chop Sandwiches Recipes

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POPPIN' PORK CHOP SANDWICHES



Poppin' Pork Chop Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 12 servings

Number Of Ingredients 23

3 cups all-purpose flour
2 teaspoons seasoned salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne
12 boneless breakfast-style pork chops
1/2 cup vegetable oil
3 tablespoons salted butter
12 slider buns
1 1/2 cups mayonnaise
3/4 cup jarred sliced hot cherry peppers, drained and diced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
1 head green leaf lettuce, leaves separated
3 fresh tomatoes, sliced
Spicy pickles, store-bought or homemade, recipe follows
1 1/2 cups rice wine vinegar
1/2 cup honey
1 tablespoon crushed red pepper flakes
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
1 English cucumber, thinly sliced into rounds
1/2 small red onion, thinly sliced

Steps:

  • For the pork chops: Heat a large cast-iron skillet over medium-high heat.
  • In a baking dish, mix together the flour, seasoned salt, pepper and cayenne. Dredge both sides of the pork chops in the flour mixture, shaking off any excess, and set aside on a plate.
  • Add the vegetable oil and 2 tablespoons of the butter to the skillet and heat until the butter is melted. Working in 2 batches, sear the pork chops on both sides until golden brown and cooked through, 2 minutes per side. Remove to a paper towel-lined baking sheet.
  • In a separate pan and working in batches, add the remaining 1 tablespoon butter and toast the cut side of the buns until golden, 1 to 2 minutes. Re-assemble the buns and set aside.
  • For the cherry pepper mayonnaise: Mix together the mayonnaise, diced peppers, lemon juice and some salt and pepper in a medium bowl until well combined.
  • For the sandwiches: Smear the cherry pepper mayonnaise onto each bottom bun, top with a pork chop, cheese, lettuce, tomato, pickles, more mayonnaise spread and the top bun.
  • Serve hot or wrap in sandwich wrap/foil for transport.
  • To a small saucepan, add the rice wine vinegar, honey, crushed red pepper flakes, mustard seeds, dill and 1/2 cup of water. Bring to a boil, then remove from the heat.
  • Toss together the cucumber and red onion slices and transfer them to a wide-mouth quart-size mason jar. Carefully pour over the warm vinegar mixture. Cover and refrigerate for at least 12 hours and up to 7 days.

BONNIE'S BAKED PORK CHOPS ( LICK THEM CHOPS GOOD!)



BONNIE'S BAKED PORK CHOPS ( Lick them chops good!) image

This is how I cook succulent center cut pork chops. They turn out so tender and juicy with a beautiful sear on the chop, and this one pan method is a total breeze when it comes to the clean up, and preparation couldn't be easier. Enjoy!

Provided by BonniE !

Categories     Pork

Time 25m

Number Of Ingredients 13

THE MEAT
2 medium sized pork chops, centercut, bone in, 1" thick
2 tablespoons melted butter
thyme to sprinkle
THE RUB
1 tablespoon chili powder
1tablespoon garlic powder
1/2 tablespoon dried onions ground to powder
1 tablespoon salt
1/8 teaspoon cayenne pepper
1/2 tablespoon brown sugar
1 tablespoon perfect pinch steak or montreal seasoning
1 tablespoon paprika

Steps:

  • 1. Line pan with foil. Preheat oven to 450 degrees. No need to turn the chops. Cooking time is 12-15 minutes depending on size of the pork chop. Cook to 145 to 150 degrees with an instant read thermometer. Lightly tent with foil for five minutes before serving. The time listed is for a medium size pork chop.
  • 2. Choose centercut, and bone in pork chops one inch thick. The chops should be at room temperature. (Cold meat lengthens cooking time.)
  • 3. Cut into the fat with a sharp knife at the sides of the chop so it won't curl up as it cooks. Avoid cutting into the meat.
  • 4. MAKING THE RUB INGREDIENTS: 1 tablespoon chili powder 1tablespoon garlic powder 1/2 tablespoon dried onions ground to powder 1 tablespoon salt 1/8 teaspoon cayenne pepper 1/2 tablespoon brown sugar 1 tablespoon perfect pinch steak or Montreal seasoning 1 tablespoon paprika Combine all ingredients and mix well. Place in a shaker bottle.
  • 5. Brush the chops on both sides with melted butter.
  • 6. Add rub to the chops.
  • 7. Sprinkle with thyme and bake. Use a meat thermometer to check the internal temperature near the bone. (No need to turn the chops.)
  • 8. Here is how they look after cooking.
  • 9. Enjoy!

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