Featured Image

Pork Chop Sandwich – As Seen on Restaurant: Impossible

From the episode, “The Final Shot”

SERVES 4

YOU’LL NEED

FOR THE RED CABBAGE SLAW
1 cup buttermilk
3 tbsp sour cream
2 tbsp mayonnaise
¼ bunch dill
1 tbsp black pepper
1 cup red cabbage, shredded
½ cup carrots, shredded
6 oz crumbled Gorgonzola cheese
Salt and pepper, to taste

FOR THE SPICY MAYO
2 cups mayonnaise
3 tbsp hot sauce
2 tbsp lemon juice
Salt and pepper, to taste

FOR THE PORK CHOP SANDWICH
Oil, enough for deep frying
4 boneless pork chops (6 oz each)
1 cup buttermilk
3 tbsp hot sauce
2 cups all-purpose flour
2 tbsp Cajun spice (divided)
2 tsp smoked paprika (divided)
4 brioche buns
2 tbsp grapeseed oil (for toasting buns)
1 dill pickle, sliced
French fries

MAKE IT

RED CABBAGE SLAW
1) Make a ranch dressing. In a mixing bowl add buttermilk, sour cream, mayonnaise, dill, and black pepper.
2) In a separate mixing bowl add cabbage, carrots, and Gorgonzola cheese.
3) Dress the cabbage with ranch and season with salt and pepper.

SPICY MAYO
1) In a mixing bowl add mayonnaise, hot sauce, and lemon juice. Using a whisk, incorporate all ingredients together.
2) Season with salt and pepper.

PORK CHOP SANDWICH
1) Preheat deep fryer to 350 degrees. (Air fryer is also acceptable.)
2) Use a meat mallet to pound the pork chops to 1 inch in thickness.
3) In a mixing bowl add buttermilk, hot sauce, 1 tbsp Cajun spice, and 1 tsp smoked paprika.
4) Add pork chops to the buttermilk marinade.
5) In a medium sauté pan over medium high heat add grapeseed oil and then the bun. Toast until inside is golden brown in color.
6) In a separate mixing bowl add flour, 1 tbsp Cajun spice, and 1 tsp smoked paprika.
7) Place pork chop in the flour mixture. Then place in preheated fryer.

PLATING
1) Place French fries in preheated fryer. Cook for about 3 minutes or until fries are crispy.
2) Place spicy mayonnaise on the bottom of the bun. Top with cabbage slaw, pickle slices, and then fried pork chop.
3) Serve with French fries.

Share This!