Open-Faced Hot Pork Sandwiches

My mother’s recipe for Open-Faced Hot Pork Sandwiches has become one of my favorite wintertime comfort foods. Although many cuts of pork could be used to make this dish, but her method always used thin-cut pork chops, barely more than one-quarter-inch thick. I find that most pork chop recipes tend to be extraordinarily dry. This version, however, has several ameliorating qualities that guard against dryness: lightly browned chops; slow braising; and capacious amounts of deep-flavored gravy.

Most butchers will cut your chops to the specified thickness upon request. Be sure to use bone-in chops because the bones are what give body and flavor to your gravy. It’s particularly important to use a high-quality homemade or bakery white sandwich bread. Commercial packaged breads lead to a soggy and unpalatable mess. Mashed potatoes and a green vegetable make the perfect accompaniments to this dish.

To print or download recipe, click here.