serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 8 thin pork loin chops, trimmed
- 1 cup plain flour
- 1 tsp salt and black pepper
- ½ cup canola or vegetable oil (enough to cover bottom of pan for frying)
- 2 tomatoes, sliced
- 4 tbsp mayonnaise
- 8 slices white sandwich bread
- ½ iceberg lettuce, shredded Louisiana style hot sauce, to serve
- 4 garlic dill pickle spears
Honey Child's seasoning blend
- 5 tbsp smoked paprika
- 6 tbsp granulated garlic
- 3 tbsp black pepper
- 3 tbsp white pepper
- 2 tbsp onion granules or flakes
- 1 tbsp dried rosemary
- 1–3 tbsp cayenne, to taste
- 1½ tbsp dried thyme
Marinating time: 6 hours to overnight
Instructions
- To make the Honey Child's seasoning blend, combine all the ingredients in a medium bowl (this will make more than you need). Store the leftovers in an airtight jar for up to 3 months.
- Season the pork chops well with 1 tbsp of the seasoning blend and a generous pinch of salt. Massage the seasoning in, transfer to a covered dish and refrigerate overnight.
- Combine the flour with ½ - 1 cup of the seasoning blend and 1 tsp salt in a zip lock bag. Close and shake to combine. Set aside.
- When ready to cook, dredge the pork chops in the flour mixture and set aside on a plate.
- Heat the oven to 120˚C. Heat a large frying pan over medium to medium-high heat and add the oil. Cook the pork chops in batches for 4-5 minutes on the first side and 3-5 minutes on the second side. Ensure no pink juices remain.
- Remove the pork chops to a wire rack over a baking tray and keep warm in the oven while you cook the remaining chops.
- To serve, toss your sliced tomatoes with a generous pinch of salt and the seasoning blend. Spread mayonnaise on the sliced bread and top with the seasoned tomatoes and lettuce. Top with the pork chop, drizzle with hot sauce (if you like) and finish with a second slice of bread. Press down lightly and then cut the sammich into two. Serve with pickles on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
