Craft

Crispy Pork Sandwiches

with Honey, Dijonnaise & Apple Slaw

45 MIN

+$6.00/serving 2 Servings

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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Pounding is a classic technique for achieving consistent thickness, which tenderizes the meat and allows for even cooking. This is showcased here with our pork cutlets—pounded thin, then coated with airy panko breadcrumbs and cooked to crispy perfection before layering onto toasted baguettes alongside honey, mustard, and a bright slaw.
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Nutrition

PER SERVING
Calories

1060 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 Pasture-Raised Egg
2 Small Baguettes
¾ lb Potatoes
2 Tbsps All-Purpose Flour
½ cup Panko Breadcrumbs
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Apple
1 Tbsp Dijonnaise
2 tsps Honey
¼ cup Grated Parmesan Cheese
1 Lemon
½ oz Pickled Peppadew Peppers
2 stalks Celery
2 Tbsps Mayonnaise
1 bunch Chives

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the slaw

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Thinly slice the chives. Halve the baguettes. Grate the apple on the large side of a box grater, discarding the core. Small dice the celery. Roughly chop the peppers. Quarter and deseed the lemon. In a bowl, combine the grated apple, diced celery, chopped peppers, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Roast & finish the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl. Add the sliced chives, half the cheese, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.

3 Toast the baguettes

Meanwhile, place the halved baguettes on a separate sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

4 Pound & bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt, pepper, and the spice blend. Add the remaining cheese to the breadcrumb mixture; stir to combine. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the pork to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

5 Cook the pork & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded pork (tapping off any excess breading before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt. Evenly drizzle each piece with the honey (kneading the packet before opening). Assemble the sandwiches using the toasted baguettes, dijonnaise, honey-dressed pork, and slaw (discarding any liquid). Serve the sandwiches with the finished potatoes. Enjoy!