Classic Pork “T” Sandwiches
8 center cut pork loin chops, ¾” thick
2 sleeves saltine crackers, finely crushed
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
2 cups flour
1 ½ cups buttermilk
Onion slices (optional)
Butterfly each chop by cutting horizontally to, but not through, the other side. Lay open the chops and, one at a time, cover with plastic wrap and using the flat side of a meat mallet, pound until 6-8 inches in diameter. Lightly pound each chop with the tenderizing side of the meat mallet.
Add at least 1-inch oil to a large skillet. Heat oil to 350-375-degrees F.
In a shallow dish, combine cracker crumbs, garlic powder, paprika, onion powder, salt and pepper. In another shallow dish, place flour. In a third shallow dish, place buttermilk.
One at a time, dip pork into flour, then into the buttermilk, then evenly coat with cracker crumb mixture. Place the tenderloins on a tray and let rest at least 5 minutes.
Carefully lower breaded pork loins into hot oil one at a time and fry about 5 minutes , then turn and fry an additional 3-5 minutes, or until golden brown. Remove from oil, drain, and place loins on a cooling rack covered in paper towels. Repeat with the remaining pork loins.
Place the pork loin on the bottom half of a hamburger bun and top with mustard and pickles (and any additional topping you may like, ketchup, tomatoes, lettuce, etc.).