Hot and Sweet Iowa Skinny
Four 6- to 7-ounce boneless pork chops
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil
1/4 cup Dijon mustard
2 tablespoons honey
1/8 teaspoon cayenne pepper
1/4 teaspoon red-pepper flakes
4 whole-wheat buns
4 large lettuce leaves
4 teaspoons mayonnaise
1. Prepare the pork: 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.
2. Cook the pork: 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.
3. Make the honey-mustard spread: In a small bowl, stir to combine mustard,
honey, cayenne, and pepper flakes until well blended.
4. Assemble the sandwiches: 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.
Serving: Yields: 4 sandwiches