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Chicken Fried Pork Ribeye Sandwich w/ qViEw

post #1 of 19
Thread Starter 

Cut a chop from the ribeye end of pork loin, and pounded with mallet until thin.  Dredged in flour and thrown in skillet with about 1/4" of hot oil (350F).  Salt & Peppered while frying--like my grandmother used to do.

 

post #2 of 19
Looks awesome. Done in the mini?
post #3 of 19
Thread Starter 

No, done on the stove in a cast iron pan.  Didn't know what other forum to post this in.  Isn't BBQ -- but tastes so good I had to share it :)

post #4 of 19
Your good. Its pork.

Thanks for sharing.

Let's see more of your cooks.
post #5 of 19
Looks very tasty for sure.... Anything smoked is my favorite food group.... with anything fried coming up a close second.... biggrin.gif Again, looks real good ! 2thumbs.gif

Justin
post #6 of 19

 

 

Nice looking Sammy!  2thumbs.gif   What kind of bread?

post #7 of 19
Thread Starter 

Any kind of bread you would like it to be! :)

post #8 of 19
Quote:
Originally Posted by bbqgeekess View Post
 

Any kind of bread you would like it to be! :)

 

Ok I just thought it looked like homemade bread perhaps  :smile:

post #9 of 19

That's a fine looking sandwich ya got there! Its hard not to like the old tried and true ideas.

 

Looks good.

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

That's a fine looking sandwich ya got there! Its hard not to like the old tried and true ideas.

 

Looks good.


Thanks, I never heard of frying pork chops like chicken, only chicken and beef steak. 

post #11 of 19
Quote:
Originally Posted by bbqgeekess View Post
 


Thanks, I never heard of frying pork chops like chicken, only chicken and beef steak. 

 

You need to tenderize a pork cutlet then do a chicken fried pork steak....... Make sure you have planty of milk gravy and biscuits!

 

Throw those down on the table with a few eggs for breakfast, but make sure you have your before hand! Its a feeding frenzy!

post #12 of 19
Thread Starter 

What's a pork cutlet?  I did what you said but with ribeye section of loin.  (not including the gravy & biscuits)

post #13 of 19

Looks really good.  It reminds me doing fried pork loin i do....except i butterfly and pound down slices and cold smoke prior to breading and frying. 

post #14 of 19
Quote:
Originally Posted by bbqgeekess View Post
 

What's a pork cutlet?  I did what you said but with ribeye section of loin.  (not including the gravy & biscuits)


Same thing I guess, its just been wacked thru a tenderizer, but when ya beat them with a mallet you already broken down the connective tissues.

post #15 of 19

Thank you for just hitting me right....... I am buying a Jaccard! 

post #16 of 19
Quote:
Originally Posted by FWIsmoker View Post
 

Looks really good.  It reminds me doing fried pork loin i do....except i butterfly and pound down slices and cold smoke prior to breading and frying. 


That sounds really fantastic. Having spent a fair amount of time in Indiana, I've eaten my share of fried tenderloin sandwiches. A pre-fry smoke must knock them completely out of the park!

post #17 of 19

You can make me a samich any time!

post #18 of 19
Tasty looking sandwee!!! Next time give it a try in the smoker!!!

http://www.smokingmeatforums.com/t/159983/mini-wsm-smoker-fried-chops
post #19 of 19
I can see the crunchiness! Great looking sandwich,
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