Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Yield: Serves 2.
Ingredients:
- Marinade:
- 1 cup buttermilk
- 1 clove garlic — crushed
- 1 tsp. dried mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- Several shakes of Tobasco sauce
- 1 boneless pork loin chop — cut in half and pounded 1/4" thick
- Sandwich:
- Canola or peanut oil for frying
- 2 cup bread crumbs (Panko will work, I used homemade bread crumbs)
- 2 tsp. kosher salt
- 1 tsp. coarsely ground black pepper
- 1 tsp. rubbed sage
- 1/4 cup flour
- 1 egg — whipped
- 2 hamburger buns
Preparation:
1. Mix together buttermilk, garlic, mustard, salt, pepper, and Tobasco in a zippered bag. Add pork and marinate 8 - 24 hours. (Marinating step can be skipped, but the sandwich won't be as good nor as tender.)
2. Heat 1/2-inch of canola oil in a skillet over medium-high heat.
3. While oil is heating, remove pork from bag, drain and pat dry.
4. Combine bread crumbs with salt and pepper in a pie plate. Whip egg in another pie plate, and put flour in a third.
5. Dredge pork in flour, then in egg, and finally in breadcrumbs, making sure the meat is well coated.
6. Fry pork for two minutes on one side, then flip and fry another 2 minutes. The pork should brown nicely, if not the oil isn't hot enough. If it browns too fast the oil is too hot.
Serve on hamburger buns. Dill pickle chips and sliced onions are common additions. Tomato and lettuce are kosher as is mustard, ketchup, and mayonnaise. If you want to really make this good, bake a batch of these Garlic/pepper Buns.