Description
A savory Pork Chop Sandwich featuring juicy, perfectly seared boneless pork chops, fresh baby arugula, and a tangy basil-lemon aioli, all layered on a toasted baguette for a delightful and satisfying meal.
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
Aioli
- 1/4 cup mayonnaise
- Juice from one lemon
- 1/4 cup basil, chopped
Instructions
- Preheat Pan: Heat a large cast-iron pan over high heat on a grill or stovetop for 5 minutes, or until it’s smoking hot to ensure a perfect sear on the pork chops.
- Score Fat Caps: Score the fat caps in three places on each pork chop to prevent curling during cooking and help them cook evenly.
- Season 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 Pork Chops: Sear the pork chops for 10 to 15 minutes total, flipping every minute. Continue until an instant-read thermometer inserted into the thickest part reads 145°F, ensuring they are perfectly cooked and juicy.
- 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 sandwiches.
- Toast Bread: Cut the baguette into portions and toast in the pan or oven for 2 to 3 minutes until lightly crispy and warm.
- Make Aioli: In a bowl, whisk together 1/4 cup mayonnaise, juice of one lemon, chopped basil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until fully combined and creamy.
- Assemble Sandwiches: Spread whole-grain mustard over the toasted baguette slices, layer with baby arugula, then add the sliced pork strips, and finally drizzle with the prepared basil-lemon aioli.
- Serve: Serve the sandwiches immediately while warm and enjoy the balanced flavors and textures.
Notes
- Use an instant-read thermometer to ensure the pork chops reach the safe internal temperature of 145°F.
- Scoring the fat helps prevent the pork chops from curling and cooks them evenly.
- The basil-lemon aioli adds a fresh and tangy flavor that complements the savory pork.
- Adjust seasoning to taste, especially if using different types of salt or bread.
- For a crispier crust on the pork, pat the meat dry before seasoning.
- Leftover pork strips can be stored in the refrigerator for up to 3 days.
