Southern Apple Butter Pork Chop Sandwich
This Southern apple butter pork chop sandwich is fall in sandwich form. Buttermilk-soaked pork chops get a crispy seasoned coating, fry up golden and juicy, then get blanketed in melty sharp cheddar and white American cheese. Piled onto a toasted brioche bun with sweet apple butter, a tangy slaw and dill pickles, this fried pork chop sandwich is crispy, cheesy, sweet and savory all at once.
It is Sandwich Sundays Ep. 36, and it is ready in about 35 minutes. Save this Southern fried pork chop sandwich recipe for your next fall dinner! Love a cozy fall sandwich? Try my Turkey Cranberry Cheddar Sandwich too.
Why You’ll Love This Pork Chop Sandwich
- Crispy, juicy fried pork chops thanks to a buttermilk soak.
- Sweet apple butter that tastes like fall.
- Double cheese melt with sharp cheddar and American.
- Tangy slaw and pickles for crunch and balance.
Ingredients for an Apple Butter Pork Chop Sandwich
The Pork Chops
Boneless center-cut pork chops, a buttermilk and egg soak with optional hot sauce, and a coating of all-purpose flour, cornstarch, salt, black pepper, garlic powder and smoked paprika. Fry in a neutral oil.
The Tangy Slaw
Finely shredded cabbage tossed with mayonnaise, apple cider vinegar, Dijon, honey, salt and pepper.
For Assembly
Brioche buns toasted with mayo, apple butter, sharp cheddar, white American cheese and optional dill pickle slices.
Swap note: For a lighter sandwich, air fry the coated pork chops at 400°F for 10 to 12 minutes, spraying with oil and flipping halfway. Use gluten-free flour and buns for a gluten-free version.
How to Make a Fried Pork Chop Sandwich
Step 1: Pound the pork chops
Pound the pork chops to about 1/2 inch thick so they cook evenly and fit nicely on the buns.
Step 2: Soak in buttermilk
Whisk the buttermilk, egg and hot sauce, add the pork chops and let them soak for 15 to 20 minutes.
Step 3: Mix the coating
Combine the flour, cornstarch, salt, black pepper, garlic powder and smoked paprika in a shallow dish.
Step 4: Coat the chops
Let the excess buttermilk drip off each chop, then press firmly into the seasoned flour to coat both sides.
Step 5: Fry
Heat about 1/2 inch of oil in a heavy skillet to 350°F. Fry 3 to 4 minutes per side until golden and the internal temperature reaches 145°F. Rest on a wire rack for at least 3 minutes.
Step 6: Make the slaw
Whisk the mayo, apple cider vinegar, Dijon, honey, salt and pepper, then toss with the cabbage just before assembling.
Step 7: Melt the cheese
While the pork chops are hot, top each with a slice of sharp cheddar and white American cheese and let it melt.
Step 8: Toast the buns
Spread mayo on the cut sides of the brioche buns and toast in a skillet until golden.
Step 9: Build the sandwich
Spread apple butter over the bottom buns, add the cheesy pork chops, a spoonful of slaw and pickles if you like. Top and serve immediately.
Carly’s Expert Tips
- Pound them thin. Even thickness means juicy chops that cook through fast.
- Use a thermometer. Keep the oil at 350°F and pull the pork at 145°F.
- Rest on a wire rack, not paper towels, so the bottom stays crispy.
- Toss the slaw last so it stays crunchy.
Make It Your Own
- Chicken: Use pounded chicken breasts or thighs instead of pork.
- Spicy: Add extra hot sauce to the buttermilk and pepper jack instead of American.
- Apple slices: Add thinly sliced crisp apple to the slaw.
- Hot honey: Drizzle hot honey over the pork before topping.
Make-Ahead and Meal Prep: Pound the pork chops and mix the dry coating up to 1 day ahead. Whisk the slaw dressing ahead too, then toss with cabbage right before serving.
What to Serve With a Pork Chop Sandwich
Serve with fries, sweet potato fries, kettle chips or a cup of Roasted Tomato Basil Soup. A simple green salad keeps things light.
Storing and Reheating
This sandwich is best eaten fresh. Store leftover pork chops and slaw separately in the fridge for up to 3 days.
Re-crisp the pork chops in the air fryer at 375°F for 4 to 5 minutes, then build a fresh sandwich.
What People Ask About Pork Chop Sandwiches
What temperature should fried pork chops reach?
Pork chops are done at 145°F, followed by a short rest.
How do you keep fried pork chops juicy?
Pound them to an even thickness, soak in buttermilk and do not overcook them.
Can I use bone-in pork chops for a pork chop sandwich?
Boneless chops are easiest for sandwiches, but you can remove the bone after cooking.
What is apple butter?
Apple butter is a thick, spiced spread made by slow cooking apples until deep and caramelized. Look for it near the jams and jellies.
Southern Apple Butter Pork Chop Sandwich
Ingredients
Method
- Pound the pork chops to about 1/2 inch thick so they cook evenly and fit nicely on the buns.
- Whisk together the buttermilk, egg, and hot sauce. Add the pork chops and let them soak for 15–20 minutes.
- In a shallow dish, combine the flour, cornstarch, salt, black pepper, garlic powder, and smoked paprika.
- Remove each pork chop from the buttermilk mixture, allowing the excess to drip off. Press firmly into the seasoned flour mixture, coating both sides.
- Heat about 1/2 inch of neutral oil in a heavy skillet to 350°F. Fry the pork chops for approximately 3–4 minutes per side, adjusting as needed for thickness, until golden brown and the internal temperature reaches 145°F. Transfer to a wire rack and rest for at least 3 minutes.
- Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Toss with the shredded cabbage just before assembling.
- While the pork chops are still hot, top each with one slice of sharp cheddar and one slice of white American cheese. Let the cheese melt.
- Spread mayonnaise on the cut sides of the brioche buns. Toast in a skillet until golden brown.
- Spread apple butter generously over the bottom buns. Add the cheesy fried pork chops, a spoonful of tangy apple slaw, and dill pickles if desired. Finish with the top buns and serve immediately!
