Porkchops are irresistibly delicious on their own, let alone when included on a sandwich as part of a larger meal.
In this article, we provide a recipe for mouthwatering porkchop sandwiches, emphasizing homemade bread and a delicious marinade. Towards the end of the article, we offer our final thoughts on this recipe for porkchop sandwiches.
Sourcing the Porkchops for the Sandwiches
You can buy porkchops at almost any grocery store, though there are significant differences in quality depending on the source of the meat, how fresh it is, and what the pig was fed during its life.
We recommend buying local meat whenever possible, as this is often held to higher standards than the meat you find in grocery stores run by large corporations. Local meat can often be found in co-op grocery stores or by buying directly from farmers. You can buy directly from farmers at local farmers markets. Some farmers will even allow you to pick directly from their farm.
Alternatively, if you’re living situation is amenable to it, you might even consider purchasing some pigs and raising them for slaughter. This is by far the most intimate way of sourcing your porkchops. Raising your own pigs allows you to control their diet, which will ultimately determine the quality of the porkchops you harvest.
We recommend sourcing porkchops that are on the bone, as this will give the meat more flavor while its cooking. Boneless porkchops can be used, though the depth of flavors that develop might be compromised.
We also recommend holding your porkchops to organic standards. While an organic certification does not guarantee that the meat is of high quality, it’s still an indication that a farmer is concerned with humanely raising livestock and optimizing the livestock’s food source. Similarly, just because porkchops have not been certified as organic does not mean they are of low quality. Many farmers who employ organic farming methods opt not to get certified due to the expense and length of time entailed.
Cooking the Porkchops for the Sandwiches
Once you’ve acquired your porkchops, it’s time to prep them for baking in the oven. First, we pre-heat the oven to 450 degrees Fahrenheit, sticking a cast-iron skillet inside while it heats up. This heated skillet makes sure the meat is cooked both quickly and evenly. This skillet also makes it easy to remove your porkchops when they are done cooking, preserving all the juices and oils in a contained space.
While the oven is heating up, we form our marinade. To do this, we put the following ingredients in a bowl:
- 1 tablespoon of cold pressed sesame oil
- 1 tablespoon of coconut oil
- A handful of fresh, finely chopped cilantro
- A handful of fresh, finely chopped mint
- 2-3 cloves of minced garlic
- A half of a teaspoon of salt
- A touch of black pepper
- 2 small, finely chopped jalapeno peppers
After mixing these ingredients together in a bowl, we submerge our porkchops in the marinade, making sure to cover their entire surface. This marinade usually works for about 1-2 medium-sized porkchops. If you want to marinate more porkchops, then we recommend just increasing the quantities of ingredients we used.
Next, we put on oven mitts and take our iron skillet out of the oven, placing it on a cover on the counter temporarily. Then we place our porkchops on the skillet. They should immediately start sizzling. This is good, as it means the skillet has been properly heated. We also pour any leftover marinade on the skillet, allowing the porkchops to cook in this liquid. Sometimes we use multiple skillets if we are feeding a large group of people.
Then, we place the skillet in the oven and close the door, letting it cook for 15 minutes or so. You can take it out at any time around 10-15 minutes depending on how red you like your pork.
Making Homemade Bread for the Porkchop Sandwiches
We usually make our buns from scratch, sourcing local flour made from such crops as buckwheat and brown rice. This is a unique combination that we think imparts a nutty flavor to the sandwich. This pairs well with the nuttiness of the sesame oil and coconut oil which will infuse into the porkchop in the oven.
We usually make this bread ahead of time, as this allows us to bring a loaf to the tailgate event. Just remember to bring a knife with you to the tailgate event or cut the bread ahead of time. This will make it easier to form sandwiches when it comes time to eating.
We make our bread as simple as possible, as this allows the flavors of the local flour to shine through. To make a loaf of bread, we mix together the following ingredients in a bowl with our hands:
- 2 cups of buckwheat flour
- 2 cups of brown rice flour
- 2 tablespoons of flax powder
- Instant yeast starter
- A half of a teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 teaspoon of salt
After mixing this with our hands, we pour 2 cups of water over the mixture, continuing to form our dough by messaging all the ingredients into the water. Eventually, a gooey yet composed dough will result.
We put this dough in a 2-quart baking pan and bake it at 450 degrees Fahrenheit for 15 minutes. Then, we turn the heat down to 350 degrees Fahrenheit and make the bread for another 10-15 minutes until a crispy surface layer is apparent.
If we are serving a large group of people, there’s no need to determine storage methods for the bread. If you are only making porkchop sandwiches for several people, you surely won’t need the entire loaf at your tailgate. In this situation, it would be advantageous to cut several slices ahead of time and bring them with you. You can then store the bread on your counter, in your fridge, or in the freezer. The colder the method, the longer the bread will store, but also the more compromised the bread’s taste and texture will be.
Putting the Porkchop Sandwiches Together
Once your porkchops are done cooking, it’s time to assemble your porkchop sandwiches.
The first step is to cut the meat from the porkchops off the bone. We recommend keeping these bones and slow-boiling them in some water to create a bone broth for future recipes. This is a great way of maximizing the porkchops you sourced.
Due to the delicious marinade, not much else is needed on the sandwich. Since the meat is so tender, we rarely cut the porkchops much more than is necessary to get them off the bone. We prefer to place a large burger-like piece of porkchop on each sandwich.
This piece of porkchop provides the perfect surface for spreading some brie cheese. This cheese will melt due to the heat of the porkchop, creating a creamy, gooey texture that will certainly please your taste buds.
If you are using refrigerated or frozen bread, we usually warm it up in a toaster. This gives it a crispy texture which prevents the bread from being torn apart in transit to your tailgate. The composure of the bread is key for holding the porkchop.
After putting the brie cheese on the porkchop, we drizzle the leftover marinade that we collected from the skillet over the meat. Finally, we top the sandwich off with some freshly made sauerkraut. We always have sauerkraut on hand throughout the year, as this is a delicious food that is very versatile.
Alternatively, another option is to top this sandwich with a large romaine lettuce leaf. These store much better in high heat, making them a great option for summertime tailgates.
Our Final Thoughts on Making These Porkchop Sandwiches
We love this recipe for making porkchop sandwiches, as it emphasizes local meat that was raised organically.
We also love how simple this sandwich is. Sure, the marinade we use is quite complicated, but there are only several main pieces of the sandwich. There is the bread, the brie cheese, and the sauerkraut. This contrasts with some porkchop sandwiches which pile many vegetables on top of the porkchop, making the sandwich difficult to eat. This can also disturb the texture of each bite which should be centered around the consumption of the porkchop.
The marinade functions more as a sauce, giving each bite an eclectic range of tastes. We especially love the combination of ginger, mint, jalapenos, and sauerkraut, as the mint and sauerkraut especially add a necessary cooling element.
We also love making the bread from scratch, as homemade bread is much tastier and healthier than many store-bought breads. Store-bought breads are often loaded with preservatives to extend their shelf life. Homemade bread, however, allows you to control each ingredient you put in.
At the end of the day, if you follow the steps we outlined above, your tailgate group will be able to enjoy irresistible porkchop sandwiches at your next event.