Breaded Pork Tenderloin Sandwich (Best Iowa Recipe)

5 stars from 1 review

Pork tenderloin sandwich is a Midwestern favorite! Our Iowa style pork sandwich recipe creates juicy pork loin chops with crispy breading.

Servings:

Prep Time10

Cook Time12

Total Time22

Butterfly the pork loin chops and place each one between two pieces of plastic wrap. Using a meat mallet, pound each chop to a thickness of ¼-inch.
Using 3 rimmed plates or pie plates, set up a breading station. In a small bowl, whisk together the flour and spices, then transfer the mixture to one of the plates. In the second plate, whisk the eggs. Add panko breadcrumbs to the third plate.
Dredge one pork chop through the flour, then the egg, and lastly, the panko bread crumbs, being sure to completely coat both sides of the meat at each station.
Transfer breaded pork to a baking sheet with a wire rack set over it. Repeat, one at a time, with remaining chops.
Add enough oil to the skillet to cover the bottom and come up the sides ½-inch. Place skillet over medium heat and bring to a temperature of 350°F. If you don’t have an instant-read cooking thermometer, you’ll know the oil is hot enough when it starts to shimmer.
Using tongs, carefully slide 2 pork chops into the hot oil. Cook on the first side until the bottom is golden brown, about 4 minutes. Use the tongs to flip the breaded pork tenderloin chops over and fry for an additional 2 minutes. Remove chops from the skillet and set on the wire rack to drain off excess oil. Repeat with remaining pork chops.
Serve breaded loin chops warm on buns with condiments and toppings of choice. Enjoy!