Perfect for breakfast, lunch or dinner, this delicious biscuit sandwich recipe is stacked high with a crispy boneless Southern fried pork chop, sharp cheddar cheese, and sweet spiced apples.
- For the Spiced Apples:
- 1/2 apple (skin removed and chopped into wedges)
- 1 tbsp. salted butter
- 1 tbsp. brown sugar
- 1 pinch cinnamon
- 1 splash vanilla extract
- For the Southern Pork Chop:
- 1 boneless pork chop (pounded flat)
- 1 cup flour
- 1/4 tbsp. creole seasoning
- 1 cup buttermilk
- 5 cups peanut oil for frying
- For the Sandwich:
- 1 buttermilk biscuit (warmed)
- 1 fried boneless Southern pork chop
- 2 tbsp. sharp cheddar (shredded)
- 1 tbsp. spiced apples
First, make the Southern fried pork chop. After you pound out the pork, place it in a ziplock bag and cover it with buttermilk. Allow to sit for at least an hour.
Once the pork has marinated, fill a cast iron skillet with oil and heat to 360 F.
In a small shallow bowl, add the flour and the creole seasoning and mix. Dip the buttermilk drenched pork in the flour mix, then back in the buttermilk, then back in the flour and shake to remove excess breading. Carefully place the breaded pork in the oil and fry until cooked through. Remove from the oil and place on a paper towel and hit it with a sprinkle of salt.
Meanwhile, start the spiced apples. Melt butter in a small pan over medium heat and add brown sugar, cinnamon, and vanilla.
Once the sugar has dissolved and mixture starts to bubble, add the peeled apples and stir until coated. Turn the heat to low, and cook until the apples have softened. Remove from heat, cover, and set aside.
Once both those components are ready, it's time to build the sandwich. Carefully split the biscuit in half and place half the cheddar on the bottom. Add the Southern fried pork chop, the apples, and the rest of the cheese. Top with the remaining half of the biscuit and serve!