Pork Chop Poboy
Pan-fried pork chops on French bread are a corner-store special, found on the menu in small neighborhood groceries and convenience stores across New Orleans. They make an easy lunch, dinner or snack to go – a traditional food to fill up on for a big day at work or play.
- 8 boneless pork chops, thinly sliced (about 1/4 inch thick)
- Salt and cayenne pepper, to taste
- 3/4 cup flour (we used Swans Down®️ Cake Flour)
- Egg wash (1 egg + 1 tablespoon water, whisked)
- 2 cups plain bread crumbs
- Vegetable oil, for frying
- 4 (6-inch) lengths of Leidenheimer® French Bread (or your favorite New Orleans style po-boy bread)
- 1/2 cup Blue Plate®️ Mayonnaise
- Hot sauce, optional
- Season pork chops with salt and cayenne pepper.
- Season flour with salt and cayenne pepper. Place flour, egg wash and breadcrumbs in 3 separate shallow bowls, for dredging.
- Dredge each pork chop in seasoned flour, then dip into egg wash and then coat with breadcrumbs. Shake off any excess crumbs.
- Heat oil (1 inch deep) in a large, cast-iron frying pan over medium heat. When hot, fry pork chops in batches until cooked through and golden brown, about 2 minutes per side.
- Slice French bread pieces in half lengthwise. Spread 1 tablespoon of mayonnaise inside each top and bottom slice of bread.
- Lay two pork chops on each bottom slice. Sprinkle with a few dashes hot sauce, place on top bread slices on and serve.
- Kitchen Tip:
- Dressing is optional and to taste. Some places dress this particular sandwich with only mayonnaise and hot sauce, others give it the full “dressed” treatment of lettuce, tomato, mayonnaise and pickle or even a spicy slaw.