Description
This Pork Chop Sandwich recipe features tender, juicy boneless pork chops seared to perfection and served on toasted baguette bread with fresh arugula and a flavorful basil lemon aioli. The combination of whole-grain mustard, creamy aioli, and zesty lemon juice enhances the savory pork, making it a delicious and satisfying sandwich perfect for a quick lunch or casual dinner.
Ingredients
Scale
Pork Chops
- 1.5 to 2 pounds boneless pork chops
- 3 teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
Sandwich
- 2 cups baby arugula
- 2 tablespoons whole-grain mustard
- 1 large baguette
Basil Lemon Aioli
- 1/4 cup mayonnaise
- juice from one lemon
- 1/4 cup basil, chopped
Instructions
- Preheat the Pan: Heat a large cast-iron pan over high heat on a grill or stovetop for 5 minutes, or until it’s smoking, to ensure a good sear on the pork chops.
- Score the Pork Chops: Score the fat caps in three places on each pork chop to prevent them from curling during cooking, which helps even cooking and better texture.
- Season the Pork Chops: Sprinkle 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper evenly over the pork chops before placing them in the hot pan.
- Cook the Pork Chops: Place the pork chops in the pan and cook for 10 to 15 minutes, flipping every minute to ensure even browning and a perfect sear. Cook until the internal temperature reaches 145°F using an instant-read thermometer.
- Rest and Slice: Remove the pork chops from the pan and let them rest for 5 minutes to retain juices, then slice into 1/4 inch thick strips for assembling the sandwich.
- Toast the Bread: Cut the baguette into serving-sized pieces and toast it for 2 to 3 minutes until lightly crispy and golden to add texture to the sandwich.
- Prepare the Aioli: In a bowl, whisk together mayonnaise, lemon juice, chopped basil, 1 teaspoon of kosher salt, and 1 teaspoon of freshly ground black pepper until fully combined and creamy.
- Assemble the Sandwich: Spread the whole-grain mustard on the toasted bread, layer with baby arugula, top with pork chop strips, then drizzle generously with the basil lemon aioli.
- Serve: Serve the sandwich immediately while warm and enjoy the blend of savory pork, peppery arugula, and tangy aioli flavors.
Notes
- For best results, use an instant-read thermometer to avoid overcooking the pork chops.
- Allowing the pork chops to rest before slicing helps keep them juicy.
- You can substitute baby arugula with other greens like spinach or mixed greens if preferred.
- Adjust seasoning in the aioli to taste, adding more lemon juice for extra tang.
- The baguette can be replaced with ciabatta or any hearty sandwich bread as desired.
