Montana Pork Chop John Sandwich

 

 Montana Pork Chop John Sandwich is an iconic Big Sky State specialty—a tenderized pork chop pounded thin, seasoned, lightly breaded, and fried until golden, then served on a toasted hamburger bun with classic hamburger fixings.

Prep time: 15 mins | Cook time: 10 mins | Servings: 4

Ingredients

• Pork: 4 boneless pork loin chops (about 5–6 oz each)
• Liquid Dredge: ½ cup whole milk, 1 large egg
• Dry Coating: 1 cup all-purpose flour, ⅓ cup yellow cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp cayenne pepper
• Frying: Vegetable oil or lard for frying
• For Assembly: 4 soft hamburger buns (toasted), yellow mustard, dill pickle slices, sliced white onion, shredded iceberg lettuce

1.Pound the pork chops:Pounding the pork thin guarantees quick, even cooking and maximum tenderizing.

Place each pork chop between two sheets of plastic wrap. Using a meat mallet, pound the chops evenly until they are about ¼-inch thick.

2.Prepare dredging stations: Setting up an organized dredge station keeps coating even.

In one shallow bowl, whisk together the milk and egg. In a second shallow bowl, combine the flour, yellow cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

3.Bread the pork chops: Press the dry mix into the meat so the crust stays intact.

Dip each tenderized pork chop into the milk and egg mixture, allowing any excess to drip off. Press the chop firmly into the seasoned flour and cornmeal mixture until completely coated on both sides. Transfer to a plate.

4.Fry until golden: A hot pan creates a crispy, non-greasy crust quickly.

Add about ½ inch of oil or lard to a heavy cast iron skillet and heat over medium-high heat (360°F / 182°C). Fry the breaded pork chops for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 145°F (63°C). Drain on a wire rack or paper towels.

5.Assemble and serve: Classic toppings balance the rich fried pork.

Spread yellow mustard on the toasted bottom buns. Place a hot fried pork chop on each, then top with dill pickle slices, sliced white onion, and shredded lettuce. Cover with the top bun and serve hot.