Make this fried pork chop sandwich recipe with homemade chutney and coleslaw

Fried pork chop sandwiches speak to the ingenuity and desire of Black Americans to prepare tasty meals on a budget. Preparing meals like these, inspired by the recipes of my ancestors, brings me closer to understanding that food is what we make of it. There is no way to define blackness, but our shared experience is that we have all overcome impossible obstacles and yet made room for joy.

For my update, I married my mom’s beloved sandwich with a thin and crispy pork chop. I mashed the pork and dunked it in an egg flour cornstarch dredger to create an easy cutlet, adding sweet and slightly tart flavors with a date chutney and a crunchy apple and fennel slaw wrapped in a creamy orange Dressing. The bold, balanced flavors make the sandwich sublime enough for a weekend dinner party.

Here are some tips to keep in mind when crafting:

It doesn’t have to be a sandwich. Growing up, fried pork chops weren’t always served sandwich-style in my mom’s kitchen. If not, she usually served it with a side of potatoes and other vegetables. If you want to go that route, the coleslaw and chutney pair perfectly with roasted potatoes with red or yellow skin or fried potato wedges.

You can swap the pork for chicken. The coating mix works great with a chicken chop if you want to stay away from pork. Pound the boneless, skinless chicken thighs to an even thickness and fry until the chicken has reached an internal temperature of 165 degrees and the outside is golden brown and crispy.

The herb gets better over time. I love making dishes that keep yielding. This coleslaw is great to make ahead as the flavor improves over time as the veggies marinate in the dressing, but it’s also perfectly delicious when made right before roasting the pork chops.

Fried pork chops with date chutney and fennel salad

This recipe makes 4 sturdy, messy sandwiches. Those with smaller appetites can cut the chops in half. There’s plenty of chutney and coleslaw to make 8 more modest meals. For the coleslaw, use a mandolin or large chef’s knife to thinly slice the ingredients.

Get ahead: The chutney and coleslaw can be made up to 3 days in advance.

Storage Notes: Store leftovers separately in the refrigerator for up to 3 days; Heat the chops in a 350 degree oven for about 10 minutes.

  • 1 tablespoon vegetable or other neutral oil
  • 1 large shallot (about 4 ounces), thinly sliced
  • 3/4 cup (6 ounces) pitted dates, roughly chopped (about 24)
  • 1/2 cup water
  • 1 1/2 tablespoons stone ground mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon fine salt
  • juice of 1 large orange (about 1/3 cup)
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons apple cider vinegar
  • 1 (about 3/4 pound) fennel bulb, thinly sliced ​​or shaved on a mandolin
  • 1 medium red onion (about 8 ounces), halved and thinly sliced
  • 1 large green apple (about 8 ounces), halved, cored and cut into matchsticks
  • Fine salt, to taste
  • Freshly ground black pepper to taste
  • 2 large eggs
  • 1 teaspoon fine salt, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons smoked paprika powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground mustard
  • 4 (6 ounces) boneless pork chops, 1 to 1 1/2 inches thick
  • 1/2 cup vegetable or other neutral oil, plus more as needed
  • 4 brioche buns, to serve

Prepare the chutney: In a small saucepan over medium-high heat, heat the oil until shimmering. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the dates, water, mustard, vinegar and salt and stir. Once simmering, reduce the heat to low and cook until the water has evaporated and the mixture has a jam-like consistency, about 5 minutes. Makes about 1 cup.

Prepare the coleslaw: Whisk together the orange juice, mayonnaise, and vinegar in a large bowl. Add fennel, onion and apple. Mix the ingredients together and brush with the dressing. Season with salt and pepper. Makes about 6 cups.

Make the pork chops: Line two large, rimmed baking sheets with wire racks or towels. In a large bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In a separate medium bowl, whisk together cornstarch, flour, paprika, garlic, and ground mustard. Place the boneless pork chops between two pieces of plastic wrap and pound them to 1/2 inch thickness with a meat mallet or rolling pin. Season the meat on both sides with the remaining salt and pepper.

Working one piece at a time, dip a pork chop in the egg mixture and drain the excess. Dip the pork in the flour mixture and coat evenly on both sides; Remove excess flour by gently shaking. Place the breaded pork chop on one of the prepared baking sheets and repeat the process with the remaining pork chops.

In a large, heavy-bottomed pan, such as Using a skillet, such as a cast iron skillet, heat about 1/4 inch oil over medium-high heat until it reads 350 to 375 degrees on an instant-read thermometer. Working in batches if needed, gently lower the chops into the oil, leaving about 1/4 inch of space between each piece, and sear until golden, about 3 minutes per side. Transfer the fried pork chops to the other prepared baking sheet or plate.

To assemble the sandwiches, spread a generous layer of the chutney on the bottom bun. Top with a seared pork chop, a generous spoonful of coleslaw, and continue with the bun top. Serve more coleslaw at the table if desired.

Per serving (1 chop, 1 roll, 2 tablespoons chutney, and 1/3 cup coleslaw), based on 4

Calories: 866; total fat: 44 g; Saturated fat: 7 g; cholesterol: 246 mg; Sodium: 1100 mg; carbohydrates: 70 g; fiber: 4 g; sugar: 23 g; Protein: 46 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

By food writer Will Coleman.

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