Midwestern Pork Sandwich

  • Yield: 4 servings


1pound boneless pork loin, OR boneless pork chops
1cup flour
1/2cup yellow cornmeal
1teaspoon salt
1/2teaspoon black pepper
4large sandwich buns


  1. Cut 4 (1-inch) slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thick piece of meat. Put each butterflied slice between pieces of plastic wrap. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across. Mix together flour, cornmeal, salt and black pepper. 
  2. Heat 1/2 inch of oil in a deep, wide skillet to 365F. Dip each slice of pork in water, then in flour mixture. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper. Serve on buns with desired condiments (mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce). 

Nutritional Info *per serving

  • Calories 363
  • Fat 12g
  • Saturated Fat 4g
  • Cholesterol 52mg
  • Sodium 1814mg
  • Carbohydrate 31g
  • Fiber 1g
  • Protein 24g