Serves 2

Ingredients:
2 (¾”) thick cut, boneless, pork loin chop, butterflied and beaten
1 sleeve Saltine crackers, crumbled
2 eggs
1 tsp water
Pepper, to taste
1 cup cooking oil
2 (5”) large hamburger buns
1 heart of Romaine lettuce, trimmed
1 medium yellow onion, sliced
Dill pickle slices
Mustard, catsup, mayonnaise, etc.

Directions:
1. Tenderize the Chops
1. Prepare chops by butterflying them down through the center of one side, almost clear through, leaving only a small flap, or hinge, at the bottom, so you efficiently make the chop twice its current size.
2. Open the chop and lay on a large(er) piece of plastic wrap. Cover with another large(er) piece of plastic wrap. (It is important that this plastic wrap is about 12” bigger than your chop on all sides. Use double layers if needed.)
3. Using the flat side of a meat tenderizer, beat the chop out until approximately 9” paying particular attention to the flap area to get it evenly flattened. Your tenderloin will be approximately ¼” thick, and approximately nine inches in diameter, but will shrink during cooking.

2. Egg Wash
1. Beat two eggs with 1 tsp water until smooth. Add pepper to taste.
2. Using a food processor, crumble the crackers until reduced to small pieces
3. Dip the tenderloin into the egg wash, and then into the cracker crumbs.
4. Dip a second time into the egg wash, and again into the crackers.

3. Cooking the Loins
1. Preheat oil to medium high heat (about 365 degrees F)
2. Using a pair of tongs, lower each tenderloin into the hot oil.
3. The loin will drop to the bottom of the pan, and will rise to the top when cooked (about three minutes).
4. Flip it over in the oil for about one minute to brown the other side evenly.
5. Serve immediately
One of the important things to remember about frying breaded meats, is that if your oil temperature is too cool, the crackers will absorb the oil (yukky); too hot, the outsides of the crackers will burn (nasty). And, in the illustration at the top, you see that we served ours on a 5” bun with romaine lettuce, and whatever condiments our guests desire. We like the delicate flavor of the romaine for this sandwich, because the bitterness of Iceberg lettuce tends to compete with the saltines.