Remember that Two Dudes, One Pan* book that I talked about with the crispy chicken thighs? Well, this recipe for fried pork chops is inspired by another one of their recipes for buttermilk sage fried chicken. Sage is one of my favorite herbs; it’s earthy, deep, and savory and the flavors that come out when it’s fried are incredible. While the buttermilk sage fried chicken is pretty amazing, I think these pork chop sandwiches may even be a little better. They’re simple flavors and only require a couple of ingredients, but the outcome is anything but ordinary.
It’s been raining here for the past week or so and has cooled down a bit, so these sandwiches are kind of the perfect pre-entry into fall. It’s not cool enough to make stews and soups yet, but a fried pork chop sandwich with sage? Now that I can do. You could most definitely serve this without the bread and just on a bed of peppery arugula, but sandwiched between two slices of fresh sourdough is my favorite way to serve these.
Buttermilk Sage Fried Pork Chop Sandwiches
(Inspired by Two Dudes, One Pan*)
Two 1/4lb boneless pork chops (pounded if too thick)
1 cup buttermilk
1 cup flour
1 Tbsp sage, chopped finely
Salt and pepper
Oil, for frying
4 slices sourdough bread
Begin by taking your boneless pork chops and placing them in a shallow dish. Cover with the buttermilk, being sure to coat both sides. Cover with plastic wrap and place in the fridge for at least 6 hours, up to 1 day.
In a shallow dish, place the flour, sage, and salt and pepper and mix. Take out your pork chops and let the excess buttermilk drip off, then dredge them in the flour and sage. Set aside.
In a heavy-bottomed skillet, pour enough oil to coat the bottom and heat over medium-high heat. When the oil is hot, place the pork chops in and fry for 6-8 minutes, or until golden brown. Flip over, and continue cooking until the other side is golden brown and the pork has been cooked through. Remove and drain. If the pork chops are thick, you may finish the cooking in a 350 degree oven for about 5-10 minutes.
To assemble the sandwiches, toast the slices of sourdough and spread a thin layer of mayonnaise. Layer with the arugula, pork chop, and the other piece of bread. Serve immediately.
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