Prepare your flour, your egg beaten with the milk and the bread crumbs in three separate pans. In a large pan heat 2" of oil on high to around 400 F. Trim and butterfly the pork chops and pound flat to about 1/8", I use a plastic bag to keep the mess down. Dip the flat chops in flour then into the egg mixture and finally coat with the breadcrumbs. The oil is hot enough when the edge of the breaded chop makes the oil bubble and churn. Place chops into the oil and fry until golden, turning once when the tops start to brown. This should take about 7 minutes total but not more than 10. Place chops on a paper towel to drain. Mix the mayo, mustard, horseradish and jam together with salt and pepper adjusting the sweetness and salt as desired, and spread generously on your potato bun. Place one half of the two chops on the bun with lettuce, onion and pickles. Enjoy one of the best pork sandwiches you've ever had!
Some people will not like that there is onion on it, some people wont like that there is pickle or will want to skip the sauce. Trust me, this sandwich needs each one of the elements to be AWESOME! Just make one with everything and let them have a bite first before they beg off any of the ingredients.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (26%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 173.2mg||53 %|
|Sodium 2159.6mg||74 %|
|Potassium 849.7mg||22 %|
|Total Carbohydrate 107.4g||32 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 100g|
|Protein 46.4g||66 %|
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Calories per serving: 847
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