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Crispy Pork Chop Sandwich with Tangy Pickles

Discover the simple pleasure of a classic Southern favorite: a bone-in fried pork chop sandwich piled with tomato, onion, mustard, and mayonnaise. Crisp outside, juicy inside, this sandwich is quick to make and deeply satisfying—perfect for picnics, fishing trips, or a hearty family meal.

fried pork chop on bread with mustard, onions and tomatoes

Marrekus grew up in Memphis and fondly remembers summers in Mississippi with his grandfather, who taught him how to make fried pork chop sandwiches. The original versions were simple: bone-in pork chops fried until golden and placed between slices of soft white bread. Over time, small variations—hot sauce, mustard, or mayonnaise—became cherished regional touches. This recipe captures that tradition while adding a few modern tips for consistent results and great flavor.

What you’ll love about this recipe:

  • CRISPY TEXTURE – The seasoned flour coating and frying method deliver a golden, crunchy crust.
  • SATISFYING & FILLING – A large bone-in pork chop on soft white bread makes a hearty, filling sandwich.
  • ON-THE-GO CONVENIENCE – Wrap it in wax paper to take to outdoor events, picnics, or work lunches.
three pork chops and a bowl of seasoned flour

Ingredients

  • Bone-in center-cut pork chops (about 4, ½” thick)
  • All-purpose flour (about 1 cup)
  • Seasonings: seasoned salt, coarse ground black pepper, lemon pepper, granulated onion, granulated garlic, smoked paprika, cayenne pepper
  • Vegetable oil (for frying)
  • White bread or rolls
  • Sandwich toppings: mustard, mayonnaise, tomato slices, raw onion slices, hot sauce, lettuce, pickles (optional)
Pork Chop Seasoning (suggested amounts)

  • 1 tablespoon seasoned salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon lemon pepper
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
Note: For extra juiciness, you can brine the pork chops in a simple solution of kosher salt, sugar, water, and ice for several hours or overnight. Brining is optional but enhances tenderness and seasoning penetration.

Tools You’ll Need

To make this recipe successfully, have some basic tools on hand:

  • Deep fryer or heavy skillet (with thermometer)
  • Wire rack and baking sheet
  • Tongs
  • Medium mixing bowl
  • Paper towels
  • Meat thermometer (recommended)
four fried pork chops on a wire rack

How to Fry Pork Chops

  1. Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). Use at least 2 inches of oil so chops can be mostly submerged.
  2. Prepare a wire rack over a baking sheet, or line a large plate with paper towels for draining.
  3. In a medium bowl, combine the all-purpose flour with the pork chop seasonings and mix well.
  4. Dredge each pork chop in the seasoned flour, pressing to coat and shaking off excess.
  5. Carefully lower the chops into the hot oil and fry until they are golden brown, about 5–7 minutes depending on thickness. Internal temperature should reach at least 145°F (63°C).
  6. Remove chops with tongs and let them rest on the wire rack to drain and keep crisp. Serve immediately for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
pork chop sandwich on a plate

Assemble the Sandwich

Toast slices of white bread or a bun. Spread mustard or mayonnaise on the bread, place a fried pork chop on one slice, and top with tomato and raw onion slices. Add salt, pepper, and hot sauce to taste. Remember to eat around the bone and discard it when finished. Customize with lettuce, pickles, or coleslaw if desired.

  1. Toast bread or buns.
  2. Spread mustard and/or mayonnaise.
  3. Layer a fried pork chop, tomato, and onion.
  4. Season and add hot sauce if you like.
  5. Top with remaining bread and serve.

Tips for Frying

  • Maintain consistent oil temperature: Let the oil return to 350°F between batches to prevent greasy, undercooked crusts.
  • Use a meat thermometer: Aim for 145°F internal temperature for safe, juicy pork.
  • Dry the chops: Pat chops dry before dredging so the flour mixture adheres better and crisps up.
  • Even coating: Ensure the flour mixture covers the chops uniformly for consistent browning.
  • Shake off excess flour: Too much flour can create a thick, doughy coating.
  • Work in batches: Avoid crowding the pan to keep oil temperature steady and ensure even cooking.
  • Rest on a wire rack: Draining on a rack prevents sogginess from trapped oil.
  • Use fresh oil: Old oil can impart off-flavors; fresh oil gives the best crispness and taste.

What to Serve with a Fried Pork Chop Sandwich

Classic, easy sides pair perfectly with this sandwich and keep the meal quick and convenient:

  • Potato chips: A simple, crunchy side.
  • Potato salad: Creamy and comforting.
  • Pickles: Tangy, bright contrast to the rich sandwich.
  • Coleslaw: Adds a crunchy, tangy element that complements fried pork.
pork chop sandwich with tomato, mustard, and onions on a plate

FAQ

What type of oil is best for frying? Vegetable, canola, corn, and peanut oil all have high smoke points and neutral flavors, making them good choices. Use fresh oil for best results.
Can I use boneless pork chops instead of bone-in? Yes. Boneless chops cook faster, so watch the cooking time to avoid overcooking. Bone-in chops often retain more moisture.
What bread works best? Soft white sandwich bread, burger buns, or Kaiser rolls all work well. Toast for added structure.
Best toppings or sauces? Classic toppings include tomato, onion, lettuce, pickles, and hot sauce. Try mayonnaise, spicy mayo, or aioli for extra flavor.

Summary

This fried pork chop sandwich is a beloved Southern classic: a seasoned, crispy bone-in chop tucked into soft bread with tomato, onion, and your choice of condiments. It’s easy to prepare, filling, and ideal for casual gatherings or a satisfying solo meal.

Recipe: Deep Fried Pork Chops

deep fried pork chops with cabbage and sweet potato

Deep Fried Pork Chops

A timeless Southern recipe for crispy, seasoned deep-fried pork chops that make a fantastic sandwich or main dish.

Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins

Servings: 4 • Calories: 443 kcal (per serving)

Ingredients

  • 4 bone-in center-cut pork chops (about ½” thick)
  • 1 cup all-purpose flour
  • 1 tablespoon seasoned salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon lemon pepper
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 cups vegetable oil (for frying)

Instructions

Brine (optional)

  1. Bring 4 cups water to a boil. Stir in ¼ cup kosher salt and ¼ cup sugar until dissolved. Remove from heat and let cool slightly.
  2. Add 4 cups ice and stir until the brine reaches room temperature.
  3. Place chops in a resealable bag or shallow dish and pour brine over them. Refrigerate 4 hours or overnight for best results.
  4. Before cooking, rinse chops, pat dry, and proceed to dredging and frying.

Deep Fry Pork Chops

  1. Combine seasonings and flour in a medium bowl.
  2. Dredge each chop in the seasoned flour, shake off excess.
  3. Heat oil to 350°F in a deep fryer or heavy skillet with at least 2 inches of oil.
  4. Add coated chops and fry until golden brown, about 6 minutes, until internal temperature reaches 145°F.
  5. Transfer to a wire rack to drain. Serve immediately or store in an airtight container for up to 4 days.

Notes

  • Keep oil at a steady temperature to avoid greasy results.
  • Pat chops dry before coating for a crisp crust.
  • Do not overcrowd the fryer; fry in batches if necessary.
  • Resting on a wire rack prevents sogginess and preserves crispness.
  • Serve fried pork chops immediately for the best texture.

Nutrition (per serving)

  • Calories: 443 kcal
  • Carbohydrates: 29 g
  • Protein: 33 g
  • Fat: 21 g
  • Sodium: 1813 mg