I have a food magazine obsession. I am not ashamed! They are such a great resource for new recipe ideas. One of my favourites is CookingLight Magazine. I always find tons of recipes to put on my “to make” list in each issue.
When I saw these crispy pork sandwiches I bookmarked it right away.
You can really never go wrong with crispy pork but the creamy slightly spicy corn topping really makes these sandwiches special!
What you need,
2 tsp. butter
½ cup fresh corn kernels, from 1 cob
1/8 tsp red pepper flakes
1 tbsp. milk, I used 1%
1 tbsp. cider vinegar
¼ cup cream cheese, I used regular but you could use reduced fat
3 tbsp. diced red pepper
1 tbsp. diced red onion
1 tbsp. chopped fresh parsley
4 (3oz.) slices pork tenderloin, pounded to ¼ inch thickness
1 large egg
1 tsp. water
2 tbsp. all-purpose flour
2/3 cup panko breadcrumbs
Salt and Pepper
2 tbsp. canola oil
4 leaf lettuce leaves
4 hamburger buns
In a small saucepan over medium heat, melt the butter. Add the corn and red pepper flakes. Sauté until the corn is tender but still crisp, about 3 minutes. Add the milk, vinegar and cream cheese. Stir until the cream cheese melts. Remove the pan from the heat and stir in the bell pepper, onion and parsley. Let the relish stand at room temperature.
Season the pork with salt and pepper. Place the flour on one plate the eggs and water in a shallow dish and the panko on a second plate.
Season the flour and egg with a little salt and pepper.
Dredge each pork piece in the flour, shake off any excess. Dip the pork into the egg then press it into the panko crumbs to coat well.
Heat the oil in a large nonstick skillet over medium high heat. Cook the pork for 4-5 minutes per side until brown and crisp and the pork is cooked through. Transfer to a paper towel lined plate to drain.
Place a lettuce leaf on the bottom half of each bun, then top with a piece of pork and 2-3 tablespoons of the corn mixture, top each with the top half of the bun.
Serve right away.
Fantastic is all I can say. The creamy corn relish was just amazing with the super crispy tender pork. We absolutely loved this dinner; I will be making it again for sure‼
Recipe slightly adapted from Cooking Light Magazine