Butte Pork Chop Sandwich
A boneless, breaded, deep-fried pork chop served on a soft bun with mustard, pickles, and onion. It's Butte's signature quick lunch, sold at stands throughout the city for generations.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Meat mallet
- •Deep fryer or heavy pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 28
- carbs
- 42
- protein
- 32
- calories
- 560
Instructions
- 1
Place the pork chops between sheets of plastic wrap. Pound them until they are about 1/4-inch thick.
- 2
Season the chops with salt and pepper.
- 3
Set up three bowls in a row: flour, beaten egg, then breadcrumbs.
- 4
Dip each chop in flour, then egg, then breadcrumbs. Press the crumbs on firmly so they stick.
- 5
Heat oil to 350°F in a deep pot or fryer.
- 6
Fry the chops for 3-4 minutes per side. Cook until golden brown and cooked through.
- 7
Drain the chops on a wire rack or paper towels.
- 8
Toast the buns lightly. Spread mustard over the buns.
- 9
Place a fried chop on each bun. Top with onion and pickle slices.
Chef's tips
Pound the pork chops thin and even so they cook fast without drying out. Keep the oil at a steady 350°F for a crispy, non-greasy crust.
Storage
Store fried chops and buns separately in the refrigerator up to 2 days.
Reheating
Reheat chops in a 375°F oven for 8-10 minutes to keep the crust crisp before assembling.
Common mistakes to avoid
- •Frying in oil that is not hot enough, making the crust greasy
- •Skipping the pounding step, which makes the chops cook unevenly
Serving suggestions
Cooked Butte Pork Chop Sandwich?
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