Ingredients
4 (7-ounce) boneless pork chops
1/2 cup(s) yellow cornmeal
1/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1/2 cup(s) vegetable oil
1/4 cup(s) Dijon mustard
2 tablespoon(s) honey
1/8 teaspoon(s) cayenne pepper
1/4 teaspoon(s) red-pepper flakes
4 whole-wheat buns
4 large lettuce leaves
4 teaspoon(s) mayonnaise
Preparation
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.
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.
Honey-Mustard spread:
In a small bowl, stir to combine mustard, honey, cayenne, and pepper flakes until well blended.
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.
