Fried Pork Chop Sandwich

We turned our favorite pork schnitzel dinner into the ultimate Crispy Fried Pork Chop Sandwich, and now we’re officially hooked. Juicy pork chops, coated in a crunchy Ritz cracker crust, fried until golden and tucked into hoagie buns with all the fixings—it’s a sandwich worth making on repeat!

Quick Snapshot:
Ready in: 30 minutes
Servings: 4
Best for: Family dinners, game day, or a satisfying weekend lunch

Why You’ll Love This Recipe

• Ultra crispy, golden breading with a buttery cracker crunch
• Hearty, filling, and easy to customize with your favorite toppings
• Perfect way to stretch a pork chop dinner into a crave-worthy sandwich or to enjoy leftover schnitzel

How to Make for Crispy Fried Pork Chop Sandwich

1. Pound the pork chops
   If your chops are thick, lightly pound them to an even ½-inch thickness for quicker frying and better sandwich stacking.
2. Set up your breading station
   In one bowl, whisk the egg and milk together.
   In a second bowl, mix flour, granulated garlic, salt, and pepper.
   In a third bowl, crush the Ritz crackers into fine crumbs.

3. Dredge and coat
   Dip each pork chop into the seasoned flour, then the egg mixture, and finally press into the Ritz crumbs until fully coated.

4. Fry until golden
   Heat about ½ inch of oil in a large skillet over medium-high heat.
   Fry the pork chops in batches for 3–4 minutes per side, or until cooked through and crispy.
   Transfer to a wire rack or paper towel-lined plate.

5. Build the sandwiches
   Toast your hoagie buns if desired.
   Spread with mayo, add a crispy pork chop, and top with lettuce, tomato, and red onion.

Recipe Tips & Variations

• Try spicy mayo or Dijon mustard for a flavor twist.
• Use crispy bacon, pickles, coleslaw, or candied jalapeños for an extra kick.
• Great with a side of fries, frito corn salad, or a side salad.

These Crispy Fried Pork Chop Sandwiches are a total crowd-pleaser— perfect for casual family dinners when you want something hearty and homemade without a ton of effort. Don’t be surprised if they become a regular in your meal rotation!

Have you tried this Crispy Fried Pork Chop Sandwich recipe? Be sure to leave a comment and rating below if you give these pork chop sandwiches a try! Your feedback means the world and helps others find new favorites too.

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Fried Pork Chop Sandwich

Crispy Fried Pork Chop Sandwiches made with juicy breaded pork chops, buttery Ritz cracker crust, and classic sandwich toppings on hoagie buns. A family favorite you’ll crave again and again!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Pork

Cuisine: American

Keyword: crispy fried pork chops, easy pork recipe

Servings: 4 Servings

Calories: 1019kcal

Author: Milisa

Ingredients

• 2 boneless pork chops
• ½ cup all purpose flour
• 1 teaspoon granulated garlic
• ½ teaspoon kosher salt plus more to season vegetables
• ½ teaspoon pepper plus more to season vegetables
• 1 egg
• ¼ cup milk
• 1 cup finely crushed Ritz crackers
• 1 cup vegetable oil
• 4 hoagie buns or sandwich buns
• ¼ cup mayonnaise
• 1 tomato sliced thin
• ¼ red onion sliced thin
• lettuce

Instructions

• Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.
• Slice pork chops in half, lengthwise. Pound the pork chops to about ¼ inch thickness using a meat mallet or heavy skillet.
• Place flour into a shallow dish and mix in garlic, salt and pepper. Beat the eggs and milk in another shallow dish and the cracker crumbs into a third dish.
• Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through crushed ritz crackers.
• Place on the lined baking sheet in a single layer.
• Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 375°.
• Fry breaded pork chops 2 at a time, turning after about 2 minutes.
• Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.
• Remove from the oil when cooked through to the paper towel lined wire rack.
• Toast the buns, spread with mayo and top with lettuce and tomato. Season with salt and pepper. Slice the pork in half lengthwise if using hoagie buns and place onto the buns.

Notes

Storage: Store leftover pork chops in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat: Place a wire rack on a rimmed baking sheet with pork chops on the wire rack. Bake at 350° for about 6- 8 minutes or until heated through.

• Use spicy mayo or Dijon mustard if preferred.
• Use crispy bacon, pickles, coleslaw, or candied jalapeños for more flavor.

Nutrition

Serving: 1g | Calories: 1019kcal | Carbohydrates: 57g | Protein: 25g | Fat: 77g | Saturated Fat: 13g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 860mg | Potassium: 412mg | Fiber: 2g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 13mg