How to make it

  • If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick.
  • Mix the breading ingredients and put on a plate.
  • Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.

Reviews & Comments 8

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  • pasquale 10 years ago
    Monday night dinner is 'anything goes' night and these GREAT sandwiches fit in perfectly! They work in Reno Nevada as well as Indiana. Thanks for the recipe!
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    " It was excellent "
    momo_55grandma ate it and said...
    Great recipe delicous
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  • mojomuppet 11 years ago
    i need this. i need this right now. and i have pork tenderloin thawed out in the kitchen woohoo. honey bring home some buns!
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    " It was excellent "
    notyourmomma ate it and said...
    Take a look at my places, "Biff Burger" serves an awesome pork tenderloin. Took a picture just to show how huge the piece of pork is on a bun. Absolutely delicious! Love the recipe and the post. Moock's tavern used to serve theirs with a thick slice of sweet onion and I remember them well.
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  • zena824 12 years ago
    What a sandwich...if it tastes half as good as it looks... it will be awesome.....
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    " It was excellent "
    krumkake ate it and said...
    Yes, a "midwestern" thing, as we have them in IL, WI (Culver's has them on the menu), IA and MN, too - the pounded, breaded, fried chops melt in your mouth...we love ours loaded with mustard and carmelized onions. Wow, is your post ever making me hungry for a good old Pork T sandwich. I've never made my own, but your post has inspired me once again - thanks!!
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  • hottamale 12 years ago
    Mmmmm! I can taste it now.
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  • clbacon 12 years ago
    Mmmmm.....I have not had one of these for years! Thanks for the memories and for the recipe.
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