Pork Chop Sandwich with Apple Brussel Slaw and Spicy Honey Mustard

pork cutlet and brussel sprout sandwich

This sandwich was a combination of a bunch of things we have eaten recently that I was inspired to pull together into one delicious dish. Georgina and I have been making this apple and brussel sprout slaw from The Kitchn on repeat the past month, and I thought a simplified version would be great on a sandwich. She also has been getting these bread boxes from Wildgrain, and when I saw the cranberry pecan bread in there, I knew that was going to be the bread for this sandwich. I thought honey mustard would be a great sauce, but I spiked it with some siracha to add a little heat.

Just a simple apple and brussel sprout mixture with lots of oil and lemon.

This whole recipe was inspired by this great cranberry pecan bread Georgina got us from Wildgrain.

I pounded out the pork chops, breaded them, and then pan fried them.

The sauce was just a simple spicy honey mustard. This sandwich was incredible! A little heat, those great fall flavors, and a nice crunch!

The cranberry in the bread went especially well with the mustard and honey in the sauce.

Pork Sandwich with Apple Brussel Slaw and Spicy Honey Mustard

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4 sandwiches



  • 12 ounces trimmed brussel sprouts
  • 1 apple
  • juice of 1 lemon
  • 1 tablespoon olive oil
  • 1 clove garlic grated
  • salt and pepper


  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • 1/4 cup sriracha


  • 4 1 inch thick pork chops
  • 1 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • oil for frying


  • 1 loaf of cranberry pecan bread or something similar


  • Use a knife, food processor, or mandoline slicer to thinly slice the brussel sprouts. Put them into a large bowl.
  • Remove the core from the apple and slice it thin. Add to the bowl with the sprouts.
  • Add the lemon juice, olive oil, garlic, salt, and pepper to the bowl and toss to combine. Cover and set aside until ready to use.
  • Mix the mustard, honey, and sriracha in a bowl and stir to combine. Cover and set aside until ready to use.
  • Place the pork between two pieces of parchment paper and pound until about half as thin as it was. Repeat with each chop.
  • Put the flour in one bowl, the eggs in another, and the breadcrumbs in a third. Beat the eggs until smooth.
  • Season the pork with salt and pepper, and one by one, dredge with the flour first, then the eggs, then the breadcrumbs, to fully coat.
  • Pour about a half inch of peanut oil into a large frying pan and turn it to medium high heat. Pan fry the pork in batches to golden brown on both sides. Remove to a wire rack or paper towel to cool.
  • Build the sandwiches, starting with the bread, then some sauce, then the pork chop, then more sauce, then the slaw, then the top bread. Serve.

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