Paprika Pork Chop Sandwiches on Parmesan Garlic Bread
Pork chops often go on sale, and making them into hearty sandwiches is a way to stretch two good sized chops to feed a family of four (and, feed them well...).
Servings 4
Ingredients
- for the onion
- 1 tablespoon olive oil
- One large (or two small) yellow onions, halved and thinly sliced
- Sea salt, to taste
- for the bread
- ¼ cup butter, softened
- 4 cloves garlic, minced (about 2 tsp)
- 8 slices sourdough bread
- ½ cup shredded or grated Parmesan cheese
- for the chops
- 1 tablespoon olive oil
- 1.5 lbs thick cut boneless pork chops
- 1 teaspoon paprika
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Start by cooking up your onion. Heat olive oil in a 12" cast iron skillet over medium heat until shimmering, then add onion, season with sea salt, and saute for about 12 minutes until softened and nicely browned, stirring occasionally. Remove to a small bowl and set aside.
- While the onion is cooking, arrange bread in a single layer on a rimmed baking sheet. Combine butter and minced garlic, then butter each piece of sourdough with the garlic butter mixture and sprinkle them evenly with Parmesan.
- Place on the middle rack and broil for 5-7 minutes on high, or until butter is nicely melted and cheese is browned (taking care not to over-brown).
- Once the onion is done, cook up your pork chops. If you just have a couple large chops like I did here, cut your pork chops so that you have four even pieces, and season them on both sides with paprika, sea salt, and black pepper.
- Add another tablespoon olive oil to the same skillet you used for the onion and heat it over medium high heat until shimmering. Add pork chops, and cook for 4-5 minutes a side until browned and at an internal temperature of 145 degrees.
- Assemble your sandwiches by placing each pork chop inside two pieces of garlic bread, and topping the pork with sauteed onions.
Notes
The cooking time on the pork will vary, depending on the thickness of your pork chops. Note also that broiling the garlic bread browns the garlic butter side yet keeps it softer on the other side, which is what we want for our delicious (yet somewhat messy) pork chop sandwiches here!