• 2-4oz. Boneless Pork Chops  
  • 1 cup flour
  • 2 eggs, beaten with 2 Tbsp. water
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste
  • 2 ciabatta buns
  • 2 Tbsp. tomatillo jam (recipe to follow)
  • 4 oz. Oaxaca cheese
  • 1 avocado, sliced
  • Fresh cilantro leaves

Tomatillo jam:

  • 1/2 lb tomatillos, husked, rinsed, diced
  • 1/2 jalapeño, diced
  • 1 cup water
  • 2 Tbsp. lime juice
  • 1/2 cup sugar
  • Pinch of salt



Pork Chops

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Sandwich


  1. Pound pork chops until 1/4” thick and season with salt and pepper.
  2. Place flour in a shallow dish, eggs in a separate dish, and breadcrumbs in the third.
  3. Dredge pork cutlet in flour, shaking off excess, then in egg mixture, then breadcrumbs.
  4. Fry pork until crispy and to an internal temperature of 145°
  5. To serve: Spread tomatillo jam on bottom buns, top with fried pork, cheese, and avocado. Garnish with fresh cilantro leaves.

Tomatillo jam:

  1. Combine all ingredients in a mediums sauce pot. Bring to a boil, reduce to simmer, and cook for 25 minutes or until thickened. Remove from heat and allow to cool.