Pork Tenderloin Sandwich with Crunchy Ritz Cracker Coating
By Miles Carr
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Thirty minutes and a short list of pantry staples turn pork loin chops into a Pork Tenderloin Sandwich for lunch or dinner. Each thin, cracker-coated cutlet fries golden and crunchy in a skillet, then goes on a bun with the condiments and toppings you choose.
Four boneless pork loin chops are seasoned, pounded to 1/4 inch, and passed through a three-part breading station. Flour seasoned with garlic powder, onion powder, salt, and pepper gives the egg-and-milk coating something to cling to. Crushed Ritz Crackers form the final layer, creating the crunchy exterior that defines the finished sandwich. Canola or vegetable oil is used for frying because it is a neutral, high-smoke-point choice.
The key visual cue is a deep golden-brown crust after about three minutes per side. Fry one chop at a time so each piece has room in the skillet and the coating can brown evenly. The common trouble spot is skipping the pounding step or leaving the pork too thick; getting every chop to 1/4 inch makes the oversized sandwich cook more consistently.
Build each sandwich on a bun with lettuce, tomato, onion, dill pickles, mayo, mustard, or preferred condiments. The pork is intentionally much larger than the bun. Fried pork slices can be cooled and stored airtight, then warmed in an air fryer at 350 degrees or in the oven until heated through.
Why you'll love this recipe
- Finishes in about 30 minutes because the breading setup is simple and each thin pork chop needs only about three minutes per side.
- Uses familiar pantry seasonings and Ritz Crackers, so the coating comes together without a specialty marinade, sauce, or complicated prep work.
- Keeps cleanup manageable with three shallow bowls and one skillet, while the finished sandwiches need only buns and chosen toppings.
- Stretches easily for a crowd because the recipe specifically doubles well, and each pork chop is fried individually for consistent browning.
- Offers flexible topping choices, letting lettuce, tomato, onion, dill pickles, mayo, and mustard suit different plates without changing the pork preparation.
- Makes a substantial lunch or dinner because a pounded pork loin chop creates the classic oversized cutlet that extends beyond the bun.
Ingredients
- •4 boneless pork loin chops (about 3/4 inch thick)
- •salt (for seasoning)
- •pepper (for seasoning)
- •1 cup all-purpose flour
- •1 teaspoon salt
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.5 teaspoon pepper
- •2 large eggs (beaten)
- •0.25 cup milk
- •1 sleeve Ritz Crackers (crushed)
- •canola or vegetable oil (for frying)
- •4 buns
- •lettuce (for serving, optional)
- •tomato (for serving, optional)
- •onion (for serving, optional)
- •dill pickles (for serving, optional)
- •mayo (for serving, optional)
- •mustard (for serving, optional)
Instructions
- 1
Season the pork chops generously on both sides with salt and pepper.
- 2
Place a pork chop in a plastic bag or between 2 pieces of parchment paper and pound with a meat tenderizer until it reaches 1/4 inch thick. Repeat with the remaining 3 pork chops.
- 3
Combine the flour, salt, garlic powder, onion powder, and pepper in a shallow bowl.
- 4
Whisk the eggs and milk together in a second shallow bowl.
- 5
Add the crushed crackers to a third shallow bowl.
- 6
Dredge each pork chop in the flour, shaking off excess; coat it in the egg mixture, letting excess fall off; then dip it in the cracker crumbs.
- 7
Place the breaded pork chops on a plate and let them sit while heating the oil.
- 8
Heat 1 inch of oil in a large skillet over medium-high heat.
- 9
When the oil is hot, fry the pork loin chops one at a time for about 3 minutes per side, until golden brown and cooked through.
- 10
Remove each fried pork chop to a wire rack or paper towel-lined plate, then cook the remaining pork chops.
- 11
Spread desired condiments and toppings on the buns, then place one fried pork chop on each bun.
FAQ
Nutrition (per serving)
Calories
603
Protein
41g
Fat
19g
Carbs
62g
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