Tenderloin Sandwiches

Servings: sandwiches

Calories: 494cal

In a small bowl, whisk together flour, garlic powder, paprika, salt, and pepper. Place flour mixture into a shallow dish and bread crumbs in another. Crack eggs into a third dish and whisk until scrambled.
1/2 cup panko bread crumbs, 1/2 cup all purpose flour, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 large eggs
Trim any extra fat off of chops then pound thin with a meat mallot. Dredge each chop in flour first, then dip in egg, finally coat in bread crumbs. Press crumbs into chop with your hands. Move each breaded chop to a plate until all chops are breaded. Allow to rest for 5 minutes.
12 oz thin cut boneless pork chops
Melt butter in a large skillet over medium high heat. Add breaded chops to pan. Cook in butter for about 3-4 minutes, until the edges of the meat start to turn brown. Turn over with tongs and cook the other side. Both sides should be golden brown. Move finished chops to paper towels to drain.
4 tablespoons butter
Serve on hamburger buns with pickles, red onions, tomatoes, lettuce, and your choice of ketchup and/or mustard.
4 burger buns

5 from 6 votes

If making more than 4 tenderloin sandwiches, cook in batches, adding more butter to the pan as needed.
Use a splatter guard whenever you fry or saute foods to keep those splatters from getting everywhere!

Course: Lunch

Cuisine: American

Prep Time20

Cook Time10

Total Time30