Entree: United States – Montana – Montana Pork Chop Sandwich

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 10 min

Total 1 hr

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each, about 3/4 in (2 cm) thick
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (1.5 g) smoked paprika (optional)
- 2 large eggs
- 1/4 cup (60 ml) milk or buttermilk
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- 1/2 cup (50 g) grated Parmesan cheese (optional, for extra crust)
- 1 1/2 cups (360 ml) vegetable oil or canola oil, for shallow frying (enough for about 1/4–1/2 in / 0.6–1.3 cm depth)
- 4 hamburger buns or sandwich rolls (about 4 oz / 110 g each)
- 1/2 cup (120 g) yellow mustard or stone-ground mustard, divided
- 8 oz (225 g) sliced dill pickles (about 12–16 slices)
- 1 medium yellow onion, thinly sliced
- 4 leaves iceberg or romaine lettuce (optional)
- 1 medium tomato, sliced into 8 slices (optional)
- For the quick cabbage slaw:
  - 3 cups (240 g) shredded green cabbage
  - 1 medium carrot, grated (about 1 cup / 110 g)
  - 1/4 cup (60 ml) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tsp (4 g) sugar
  - 1/4 tsp (1.5 g) kosher salt
  - Freshly ground black pepper, to taste

Instructions

Short Description:
A hearty regional sandwich featuring a breaded, pan-fried bone-in pork chop served on a toasted bun with mustard, dill pickles, and sliced raw onions, accompanied by a simple cabbage slaw to round out the meal.

Regional Notes:
This Montana variation highlights a whole breaded and fried bone-in pork chop on a bun rather than thin cutlets—reflecting Montana’s preference for substantial, protein-forward sandwiches. The classic toppings—tangy mustard, dill pickles, and raw onions—provide the familiar bright contrast characteristic of Rocky Mountain sandwich traditions.

1. Make the quick slaw: in a bowl combine shredded cabbage and grated carrot. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper; toss with cabbage and carrot. Cover and chill while you prepare chops.
2. Prepare breading stations: in a shallow dish whisk eggs and milk together. In a second shallow dish combine flour, 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika (if using). In a third dish mix breadcrumbs and Parmesan (if using).
3. Trim any excessive fat from pork chops and gently pound the thicker parts so chops are an even ~3/4 in (2 cm) thick. Pat chops dry with paper towels.
4. Season chops lightly with additional salt and pepper. Dredge each chop in seasoned flour, shaking off excess, dip into egg wash, then press into breadcrumbs to coat thoroughly. Set on a wire rack and let rest 10 minutes to help coating adhere.
5. Heat oil in a large skillet over medium-high heat until shimmering and a small piece of breadcrumb sizzles—about 350°F (175°C) if using a thermometer. There should be about 1/4–1/2 in (0.6–1.3 cm) oil depth for shallow frying.
6. Fry chops in batches without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Times will vary by thickness; adjust heat to maintain even browning without burning. Transfer cooked chops to a paper-towel-lined tray and loosely tent with foil to keep warm while finishing remaining chops.
7. While chops rest 3–5 minutes, split and toast buns in a clean skillet or under a broiler until lightly browned.
8. Assemble sandwiches: spread about 1 tbsp (15 ml) mustard on both top and bottom bun halves (adjust to taste). Place lettuce leaf on bottom bun (if using), set a fried pork chop on top, add 2–3 pickle slices and a few rings of raw onion (or use grilled onions if preferred), and top with 1–2 tomato slices if using. Finish with top bun.
9. Serve each sandwich with a generous scoop of the chilled cabbage slaw on the side (or tuck a small portion inside the sandwich). Serve immediately.