Update and Redux: J – This is a sweet story about the Farmer’s Market, a pork vendor and his son, and a gift I couldn’t refuse … and almost lost in the freezer. Glad I didn’t. The sandwich is awesome.
J – This is a tale of not letting a good food gift go uneaten.
How could this possibly happen, one might ask? With me, easily. I am a creature of habit, stubbornly at times. I will meditate in the morning, unless the house is burning or I have a flight to catch.
I will go to the Farmer’s Market, even if I don’t think I need anything … who knows what might catch my eye.
I always buy a big hunk of pork belly from the same guy when I need more bacon. My banter with the sometimes-grumpy vendor is fun. He even seems to like it.
Therein is the problem. He has given me a few “extras” from time to time. If it’s more pork belly, there’s no problem.
But, one time, he gave me three pounds of boneless pork chops and told me a sweet story about his autistic son loving them. Now I was stuck … I had to use them.
I got back to the kitchen and threw them into the fridge, meaning to brine them soon.
Two days later, Christina asked me what was up with the pork chops. Oops! I quickly brined them. Two days later, we sealed them in cryovac and tossed them into the freezer.
That was almost a year ago! Hence, clean out the freezer week.
Good news. Upon thawing, the pork chops were just fine.
They are simple to make. Just don’t over-fry them.
| Clean Out The Freezer Week 2016: Pork Chop Sandwiches |
- 2 – 8oz pieces boneless pork chops brined for 48 hours; recipe link below
- 1 cup all purpose flour
- Salt and pepper to taste
- ¼ tsp cayenne pepper
- 2 eggs slightly, beaten
- Canola oil for frying
- 2 Tbsp mayonnaise
- 1 garlic clove, minced
- 1 Tbsp mustard
- Butter for toasting
- 2 – 3 inch thick sliced ciabbatta bread, cut lengthwise
- 1 cup baby arugula
- 2 thinly sliced red onions
- Sliced pickles
- Preheat oven to 300 degrees
- Remove pork chops from brine and dry off completely with paper towels.
- Season flour with a pinch each of salt, pepper, and cayenne pepper. Mix well and place in a shallow bowl.
- In another shallow bowl, place eggs, a pinch each of salt, pepper and cayenne pepper. Mix well.
- Place pork chops in the flour coating both sides.
- Then place the pork chops into the egg mixture coating both sides.
- Place the pork chops back into the flour mixture coating both sides.
- Heat a frying pan with 1 inch of canola oil. Heat until temperature reaches 350 degrees.
- Carefully, place pork chops into frying pan and cook until golden brown on both sides. About 5 minutes on each side.
- Remove from pan and drain on a wired rack. Place in the oven to keep warm.
- Toast the bread in a skillet by adding about a tablespoon of butter melted on the bottom of the pan. Toast until golden brown on the cut side. Remove from the pan and set aside.
- Mix mayonnaise, a pinch of salt and pepper, a pinch of cayenne and the minced garlic.
- Spread the mayonnaise mixture on the cut side of one of the bread pieces.
- Spread mustard on the cut side of the other piece of bread.
- Place the pork chop on bottom of the piece of the bread.
- Top with arugula, onions and pickles.
- Serve.
- Enjoy!
Pork Chop Brine recipe {same as smoke chicken)
Fresh, crunchy, toasted ciabatta bread, crispy fried pork chop, baby arugula, onions and pickles. Delicious. Worth the wait.