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hot honey pork sandwiches

Hot Honey Fried Pork Chop Sandwiches

Crispy panko-breaded pork chops dunked in a buttery hot honey sauce with Frank's RedHot, honey, butter, garlic, and chives, served on cheese-crusted brioche buns with melted pepper jack and pickles.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 sandwiches
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Fried Pork Chops
  • 6-10 boneless pork chops pounded thin
  • All-purpose seasoning salt, pepper, garlic powder, paprika
  • 1 cup flour
  • 2-3 eggs beaten
  • 2 cups panko breadcrumbs
  • Oil for frying
Hot Honey Sauce
  • 0.5 cup Frank's RedHot
  • 1 stick unsalted butter
  • 0.5 cup honey
  • 2 garlic cloves minced
  • 1 tsp chopped chives
Assembly
  • Brioche buns
  • Pepper jack cheese slices
  • Pickles

Equipment

  • Cast iron skillet or deep skillet
  • Meat mallet
  • Wire rack
  • Small Saucepan
  • Instant-Read Thermometer

Method
 

  1. Pound pork chops to 1/4 inch thickness. Season both sides generously with all-purpose seasoning.
  2. Set up dredging station: flour, beaten eggs, panko. Coat each chop in flour, then egg, then panko. Press crumbs firmly into the surface.
  3. Fry in hot oil over medium-high heat for 2-3 minutes per side until golden brown and 145°F internal. Rest on a wire rack.
  4. Combine Frank's RedHot, butter, honey, garlic, and chives in a saucepan. Heat over medium until melted and glossy.
  5. Dunk each fried pork chop fully in the hot honey sauce, coating all surfaces.
  6. Melt pepper jack cheese in a pan. Press inside of brioche bun into melting cheese to form a crispy cheese crust.
  7. Build sandwich: cheese-crusted bun, hot honey pork chop, pickles, top bun. Serve immediately.

Notes

Pound thin: 1/4 inch thick cooks in 2-3 min per side with better crunch-to-meat ratio.
Double-dip: Go through egg and panko twice for an extra crispy shell that holds up to the sauce.
Cheese-crusted buns: Melt pepper jack in a pan, press bun into it. Adds crunch, flavor, and prevents a soggy bun.
Rest before dunking: Let fried chops rest 2-3 minutes so juices redistribute before saucing.

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