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Author Notes: My efforts to duplicate the nationally renowned Wop Chop Sandwich from Muzzie's in Butte, Mt. This didn't come close, but turned out to be one of our favorite sandwiches. You must use cubed pork. This allows the pork to fully cook before the batter burns. Your meat cutter should cube the pork for you. If he won't, come see me. I'll cube it. If you are coming to have me cube your pork, remember to bring the cubing lubricant (beer)...JED —MTDavids
- 4 boneless pork top loin chops
- 3/4 cup panko bread crumbs
- 3/4 cup rice chex cereal, crushed
- 1/2 cup flour
- 1 teaspoon lemon pepper
- 1 egg, lightly beaten
- 1 teaspoon water
- yellow mustard
- 16 good dill pickle slices
- 4 large thin slices of onion
- 4 large sandwich or Kaiser rolls
- Place oil in a cast iron skillet until about 1 inch deep. Heat over medium high heat.
- In a flat bowl, mix water with beaten egg.
- Place panko and crushed rice chex in a second bowl and mix in lemon pepper. Place flour in a third bowl.
- Coat chops in flour and shake off excess.
- Dip chops in egg mixture, and then crumb mixture. Coat well. Allow to sit on a rack in the refrigerator for 20 minutes. This allows the breading to set up.
- Fry in oil until golden brown. Drain on paper towels.
- Place pork on buns and add mayo, mustard, pickle, and onion.