Oil for Frying Recommend a Canola-Vegetable Blend or Canola Oil
1 Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
1 Package Shredded Cabbage & Carrots
1 Tbsp. Sugar
¾ Cup Mayonnaise
2 Tbsp. White Vinegar
Cut the tenderloin into quarters. Using a meat mallet, pound each piece until it is ¼ inch thick and about 6 inches wide. Put the buttermilk in a baking dish, add the pork, cover, and let marinate in the refrigerator overnight or up to 2 days.
In a large deep saucepan, heat the oil over medium heat to 350°. Take the pork out of the marinade and season with salt and pepper, to taste.
Make a three stage breading station with MIES BREADING, eggs, and panko crumbs in separate shallow bowls. Place the pork pieces first in the MIES BREADING, turning to coat; shake off excess. Dip the pork in the egg and let excess drip off. Then dredge in the panko crumbs, pressing until total coverage is achieved.
Fry the pork in batches until golden brown, 4 to 5 minutes – internal temperature of pork to be at or above 145°. Place on paper towel-lined plate and set aside.
SLAW DIRECTIONS Add all slaw ingredients in a bowl and mix together.
Create Pork Chop Sandwich and top with Slaw. Serve & Enjoy!!
Serving Tip ~ Toast buns and serve with Pickle Slices.