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Classic Pork “T” Sandwiches

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

Vegetable oil

Burger buns

Pickle slices


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.).

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