Hoosier Style Pork Sandwiches

I got the idea for this sandwich from my sister. Apparently they are the "thing" in Indiana.

Matt and I both LOVED them! These will definitely be a staple on my menu in the future.

1/2 cup buttermilk
1 t seasoned salt
1 t garlic powder
1/4 t cayenne pepper
4 boneless butterfly pork chops, pounded thin
1/2 cup cornmeal
1/4 cup flour
vegetable oil for frying
lettuce, tomato, onion, pickle, mustard, mayo
homemade burger buns (or your favorite variety)

In a small bowl, mix buttermilk and seasonings. Add to a large ziploc bag. Add pork and marinate mixture overnight (or at least 4 hours). Remove pork from bag and drain well. Discard marinade.

Mix cornmeal and flour in a large tightly covered container. Add seasonings if desired. Add pork chops and toss til well coated. Remove and set aside for at least 15 minutes before frying.

Heat about a half inch of oil in a large cast iron skillet over medium high heat (or use a deep fryer if you have one).

Fry pork chops til golden brown on first side, turn and fry til golden brown on second side. Drain on paper towel.

Serve on buns with your favorite condiments alongside some fries.http://media-files.gather.com/images/d518/d170/d746/d224/d96/f3/full.jpg


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