Hot and Sweet Iowa Skinny

By KSmitherman

Midwesterners may lay claim to the creation of this fried-pork sandwich, but the rest of the country also finds it hard to resist. We added a little nip with our spicy honey-mustard spread.

Ingredients

• 4 (7-ounce) boneless pork chops
• .5 cup(s) yellow cornmeal
• .25 cup(s) all-purpose flour
• 1.5 teaspoon(s) salt
• .5 teaspoon(s) ground black pepper
• .5 cup(s) vegetable oil
• .25 cup(s) Dijon mustard
• 2 tablespoon(s) honey
• .125 teaspoon(s) cayenne pepper
• .25 teaspoon(s) red-pepper flakes
• 4 whole-wheat buns
• 4 large lettuce leaves
• 4 teaspoon(s) mayonnaise

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Maps & Directions

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Midwesterners may lay claim to the creation of this fried-pork sandwich, but the rest of the country also finds it hard to resist. We added a little nip with our spicy honey-mustard spread.

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whole-wheat buns

Directions

Cut each pork chop into 3 equally sized pieces. One at a time, place pork pieces between 2 sheets of waxed paper and, using a meat mallet, pound them to 1/8-inch thickness. In a shallow bowl, combine cornmeal, flour, salt, and pepper. Dust both sides of each pork piece with the mixture and shake off excess.

In a large skillet, heat oil over medium-high heat until very hot, but not smoking. Add pork and fry until a crisp golden crust forms -- about 2 minutes on each side.

Make the honey-mustard spread:

In a small bowl, stir to combine mustard, honey, cayenne, and pepper flakes until well blended.

Place one piece of pork on the bottom half of each bun, spread 1 teaspoon of the mustard mixture over the pork, and repeat with 2 more pieces of pork for each sandwich. Add lettuce. Spread mayonnaise on each top bun, cover sandwich, and serve immediately.

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