Breaded Pork Tenderloin Sandwich

Serves 4

Ingredients

• 4 (6 oz.) boneless pork loin chops
• 1 (9 oz.) bag Laura Lynn soup and oyster crackers
• 2 large eggs
• 1/2 cup buttermilk
• 1 cup Laura Lynn all-purpose flour
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 4 burger buns, lightly toasted
• pickle chips
• tomato slices
• red onion slices
• lettuce leaves
• Laura Lynn yellow mustard
• Laura Lynn peanut oil, for frying
• fine popcorn salt

Directions

1. Cut a gallon zipper-top bag open and place a piece of pork between the layers. Using the smooth side of a meat mallet, pound the chop until it is ¼ inch thick across the entire surface. Repeat for the remaining chops.
2. Pour enough oil into a large, shallow Dutch oven to reach a depth of at least 2 inches. Preheat the oil to 350°F.
3. In a measuring cup, whisk together eggs and buttermilk until combined thoroughly. Pour mixture into a 9-inch pie plate.
4. In a separate pie plate, combine flour, kosher salt, ground black pepper, garlic powder, and onion powder, and stir well to combine.
5. Place crackers in a gallon zipper-top bag and crush them with your hands until they are a mixture of fine crumbs and larger pieces of crackers. Pour the mixture into a shallow-rimmed baking sheet.
6. To bread the chops, dredge in the seasoned flour mixture and shake to remove excess flour. Dip into the egg wash mixture and allow excess to drip off. Place into cracker crumbs and coat well, pressing the crumb mixture into both sides. Gently shake to remove excess crackers, and place on a wire rack. Repeat the process for the remaining chops.
7. Place the battered chops in the pre-heated oil in the Dutch oven. Cook the chops in batches, making sure not to crowd the pan. Cook the chops for 4-5 minutes, flipping once. Remove the chops, place them on a wire rack, and repeat until all the chops are cooked. Season the chops with popcorn salt immediately after removing them from the oil.
8. Assemble the sandwich by placing yellow mustard on the toasted bun, followed by your choice of lettuce, onion, pickle, and tomato. Serve with a side of onion rings, and enjoy this midwestern classic!