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
- 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.