Simple Pork Chop Sandwich

I didn’t grow up eating pork chop sandwiches. In my house, pork chops were a sit-down dinner thing—you know, served on a plate with mashed potatoes and green beans. It wasn’t until I moved to Portland that a friend took me to this little diner that served them on a bun, and I couldn’t believe what I’d been missing.

The secret is using thin, bone-in chops that cook fast and stay juicy. You bread them up like you’re making fried chicken, get them nice and crispy, then slap them on a toasted bun with mayo and mustard. Add some caramelized onions if you’re feeling fancy. It’s the kind of sandwich that’s messy to eat and totally worth it.

What Kind of Pork Chops Should I Use?

For this sandwich, bone-in pork chops are called for because they tend to stay juicier during cooking and have more flavor than boneless cuts. You’ll want to look for chops that are about 1/2 to 3/4 inch thick – any thinner and they’ll dry out too quickly, any thicker and they won’t cook evenly in the pan. Center-cut chops are your best bet since they have a good balance of meat and fat, but rib chops will also work great if that’s what you have available. Before you start cooking, let your pork chops sit at room temperature for about 15-20 minutes so they cook more evenly throughout.

Options for Substitutions

This sandwich is pretty straightforward, but here are some swaps you can make if needed:

• Bone-in pork chops: Boneless pork chops work great too and are actually easier to fit on a bun. You can also use thin-cut chicken breasts if you prefer poultry – just adjust the cooking time since chicken cooks faster.
• Vegetable oil: Any neutral oil works here – canola, peanut, or even light olive oil are all fine choices for frying.
• Potato buns: Regular hamburger buns, brioche buns, or even ciabatta rolls will do the job. Just pick something sturdy enough to hold up to the juicy pork chop.
• Mayonnaise and mustard: Feel free to mix up the condiments based on what you like. Try spicy brown mustard instead of yellow, add some pickles, or swap the mayo for ranch dressing.
• Butter: Olive oil can replace the butter for cooking the onions if that’s what you have on hand.
• Flour: For a gluten-free option, use cornstarch or a gluten-free flour blend. The coating might be slightly different but will still give you that crispy texture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork chop sandwiches is not pounding the meat to an even thickness before cooking, which leads to thin edges that dry out while the thick center is still undercooked – aim for about 1/2 inch thick throughout.

Overcrowding the pan when frying will drop the oil temperature and give you a greasy, pale coating instead of a crispy golden crust, so work in batches if needed and make sure your oil reaches 350°F before adding the pork.

Don’t skip letting the pork rest for 5 minutes after frying, as cutting into it right away causes all the juices to run out onto your cutting board instead of staying in the meat.

Finally, toast your buns in the residual heat of your pan after frying – this creates a barrier that prevents the bread from getting soggy from the mayo and juices.

What to Serve With Pork Chop Sandwich?

A pork chop sandwich is pretty filling on its own, so I like to keep the sides simple and classic. Crispy french fries or sweet potato fries are always a winner, and they’re perfect for dipping in any extra mayo-mustard sauce. A crunchy coleslaw adds a nice refreshing contrast to the rich, breaded pork, and it helps balance out the meal. If you want something warm, baked beans or mac and cheese make great comfort food sides that round out the plate nicely.

Storage Instructions

Store: If you have leftover pork chops, keep them separate from the buns in an airtight container in the fridge for up to 3 days. The onions can go in there too. I’d recommend storing the buns at room temperature in their original bag so they don’t get soggy.

Reheat: Warm up the pork chops in a skillet over medium heat with a little butter for about 3-4 minutes per side until heated through. You can also use the oven at 350°F for about 10 minutes. The microwave works in a pinch, but the breading won’t be as crispy.

Assemble Fresh: These sandwiches are definitely best when assembled right before eating. The crispy coating on the pork chops gets soft when it sits with the mayo and mustard, so if you’re meal prepping, keep everything separate and put it all together when you’re ready to dig in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2350
• Protein: 75-90 g
• Fat: 145-170 g
• Carbohydrates: 140-160 g

Ingredients

For the onions:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 yellow onion (thinly sliced into 1/4-inch rings)
• 1/4 tsp garlic powder
• salt
• pepper

For the pork:

• 3 bone-in pork chops (approx. 1/2-inch thick for quick frying)
• 3/4 cup flour (I always use King Arthur all-purpose flour)
• 1/2 cup vegetable oil
• salt
• pepper

For the sandwiches:

• 3 potato buns (lightly toasted for extra crunch)
• 7 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)
• 7 tbsp mustard

Step 1: Caramelize the Onions

• 3 tbsp butter
• 1 yellow onion, thinly sliced
• salt
• pepper

Melt 3 tablespoons of butter in a large skillet over medium heat.

Once foaming, add the thinly sliced onion and a pinch of salt and pepper.

Cook for 6-8 minutes, stirring occasionally, until the onions are soft and golden with caramelized edges.

This builds a deep, sweet flavor that’s essential to the sandwich.

Transfer to a plate and set aside.

Step 2: Prepare and Bread the Pork Chops

• 3 bone-in pork chops
• salt
• pepper
• 1/4 tsp garlic powder
• 3/4 cup flour

Pat the pork chops dry with paper towels—this helps them brown better.

Season both sides generously with salt, pepper, and garlic powder.

Pour the flour into a shallow bowl and coat each pork chop thoroughly on both sides, shaking off excess.

Let them sit on a plate for a minute while you heat the oil.

Step 3: Fry the Pork Chops Until Golden

• breaded pork chops from Step 2
• 1/2 cup vegetable oil

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 2-3 minutes).

Carefully lay the breaded pork chops in the hot oil and fry for 4-5 minutes on the first side without moving them—this creates a golden, crispy crust.

Flip and cook the other side for another 4-5 minutes until the internal temperature reaches 145°F.

I like to transfer them to a wire rack immediately after cooking so they stay crispy and any excess oil drains away.

Step 4: Toast the Buns and Assemble

• 3 potato buns
• 7 tbsp mayonnaise
• 7 tbsp mustard
• fried pork chops from Step 3
• caramelized onions from Step 1

While the pork finishes cooking, lightly toast the potato buns in a dry skillet or toaster until they have a light golden color and extra crunch—this prevents them from getting soggy.

Spread about 2 tablespoons of mayonnaise and 2 tablespoons of mustard on the inside of each bun, dividing evenly.

Place one warm pork chop on each bun, then top with a generous portion of the caramelized onions from Step 1.

Close the sandwiches and serve immediately while everything is still warm.

Simple Pork Chop Sandwich

Delicious Simple Pork Chop Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 3 servings

Calories 2225 kcal

Ingredients

  

For the onions

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 yellow onion (thinly sliced into 1/4-inch rings)
• 1/4 tsp garlic powder
• salt
• pepper

For the pork

• 3 bone-in pork chops (approx. 1/2-inch thick for quick frying)
• 3/4 cup flour (I always use King Arthur all-purpose flour)
• 1/2 cup vegetable oil
• salt
• pepper

For the sandwiches

• 3 potato buns (lightly toasted for extra crunch)
• 7 tbsp mayonnaise (I prefer Hellmann's mayonnaise)
• 7 tbsp mustard

Instructions

 

• Melt 3 tablespoons of butter in a large skillet over medium heat. Once foaming, add the thinly sliced onion and a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the onions are soft and golden with caramelized edges. This builds a deep, sweet flavor that's essential to the sandwich. Transfer to a plate and set aside.
• Pat the pork chops dry with paper towels—this helps them brown better. Season both sides generously with salt, pepper, and garlic powder. Pour the flour into a shallow bowl and coat each pork chop thoroughly on both sides, shaking off excess. Let them sit on a plate for a minute while you heat the oil.
• Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 2-3 minutes). Carefully lay the breaded pork chops in the hot oil and fry for 4-5 minutes on the first side without moving them—this creates a golden, crispy crust. Flip and cook the other side for another 4-5 minutes until the internal temperature reaches 145°F. I like to transfer them to a wire rack immediately after cooking so they stay crispy and any excess oil drains away.
• While the pork finishes cooking, lightly toast the potato buns in a dry skillet or toaster until they have a light golden color and extra crunch—this prevents them from getting soggy. Spread about 2 tablespoons of mayonnaise and 2 tablespoons of mustard on the inside of each bun, dividing evenly. Place one warm pork chop on each bun, then top with a generous portion of the caramelized onions from Step 1. Close the sandwiches and serve immediately while everything is still warm.