Ingredients Jump to Instructions ↓

  1. 4 (7-ounce) boneless pork chops

  2. 1/2 cup(s) yellow cornmeal

  3. 1/4 cup(s) all-purpose flour

  4. 1 1/2 teaspoon(s) salt

  5. 1/2 teaspoon(s) ground black pepper

  6. 1/2 cup(s) vegetable oil

  7. 1/4 cup(s) Dijon mustard

  8. 2 tablespoon(s) honey

  9. 1/8 teaspoon(s) cayenne pepper

  10. 1/4 teaspoon(s) red-pepper flakes

  11. 4 whole-wheat buns

  12. 4 large lettuce leaves

  13. 4 teaspoon(s) mayonnaise

Instructions Jump to Ingredients ↑

  1. Prepare the pork: Cut each pork chop into 3 equally sized pieces. One at a time, place pork pieces between 2 sheets of waxed paper and, using a meat mallet, pound them to 1/8-inch thickness. In a shallow bowl, combine cornmeal, flour, salt, and pepper. Dust both sides of each pork piece with the mixture and shake off excess.

  2. Cook the pork: In a large skillet, heat oil over medium-high heat until very hot, but not smoking. Add pork and fry until a crisp golden crust forms -- about 2 minutes on each side.

  3. Make the honey-mustard spread: In a small bowl, stir to combine mustard, honey, cayenne, and pepper flakes until well blended.

  4. Assemble the sandwiches: Place one piece of pork on the bottom half of each bun, spread 1 teaspoon of the mustard mixture over the pork, and repeat with 2 more pieces of pork for each sandwich. Add lettuce. Spread mayonnaise on each top bun, cover sandwich, and serve immediately.


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