Indiana State Fair Pork Chop Sandwich
A bone-in pork chop, breaded and deep-fried, served on a bun as a heftier alternative to the tenderloin sandwich. A signature item of the Indiana State Fairgrounds.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Meat mallet
- •Deep skillet or fryer
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 34
- carbs
- 38
- protein
- 40
- calories
- 620
Instructions
- 1
Season the pork chops with salt. Gently pound them to an even thickness, leaving the bone attached.
- 2
Set out three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika.
- 3
Coat each chop in flour, dip in egg, then press firmly into the breadcrumbs so they stick.
- 4
Let the chops rest on a wire rack for 10 minutes.
- 5
Heat oil in a deep skillet on the stovetop to 345°F.
- 6
Fry the chops for 5-6 minutes per side. Cook until golden and the center reaches 145°F.
- 7
Place the fried chops on a wire rack to drain.
- 8
Serve each chop on a bun with mustard. Let the bone stick out the side if you like.
Chef's tips
Cut shallow slits along the fat edge before breading to stop curling. Keep the oil temperature steady so the chop cooks through without burning the crust.
Storage
Refrigerate cooked chops in an airtight container up to 3 days.
Reheating
Reheat uncovered in a 375°F oven for 10 minutes.
Common mistakes to avoid
- •Frying at too high heat, which burns the crust before the bone-in meat cooks through.
- •Skipping the resting step before frying, which causes the breading to fall off in the oil.
Serving suggestions
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