Curry Pork Chop Sandwich on a Croissant
This is the sandwich Skyler made on camera and then could not stop eating. A pork chop gets pounded thin, seasoned, dusted in flour and seared hard in cast iron. The croissant gets smashed flat in the same pan like a panini, so it turns crisp and golden instead of flaky and falling apart. Then the whole thing gets buried under a creamy curry sauce loaded with soft onions and mushrooms.
One seasoning runs through every layer: Curry Crack goes on the pork, into the onion and mushroom base, and into the creamy finish. That keeps the curry flavor consistent from the crust to the sauce.
Why this one's a keeper
- 30 minutes for two big sandwiches.
- One seasoning in the pork and the sauce.
- One pan for the pork and bread, one small pot for the sauce.
Curry Pork Chop Sandwich on a Croissant
Ingredients
Pork
Method
- Pound the pork. Lay each chop between plastic wrap and pound it out to an even 1/4 inch thickness so it is about the size of the croissant.
- Season and flour. Sprinkle both sides with a pinch of salt and 1 tsp Curry Crack per chop. Dust both sides with flour and shake off the extra.
- Sear. Heat the oil in a cast iron skillet over medium high until it shimmers. Cook the pork 2 to 3 minutes per side, until golden and 145°F inside. Move it to a plate to rest.
- Start the sauce. While the pork cooks, melt the butter in a small pot over medium heat. Add the onion, mushrooms and a pinch of salt and cook 6 to 8 minutes, stirring now and then, until soft and lightly browned.
- Thicken it. Stir in 1 tsp Curry Crack and the flour and cook 1 minute. Pour in the stock and simmer 2 to 3 minutes, stirring, until it coats a spoon.
- Finish creamy. Take the pot off the heat and stir in the mayonnaise and the last 1/2 tsp Curry Crack. Keep it off the heat so the mayo stays smooth.
- Press the croissants. Wipe out any burnt flour from the skillet, leaving the drippings, and add the butter if the pan looks dry. Set the croissant halves cut side down over medium heat and press them flat with a grill press or a heavy pan. Toast 1 to 2 minutes per side until crisp and golden.
- Build. Bottom croissant, pork chop, a big spoonful of the sauce, then the top. Cut it in half and let the sauce run.
Total time: 30 minutes. Makes 2 sandwiches.
Pro tips
- Pound it even. A thin, flat chop cooks in minutes and stays juicy instead of drying out at the edges.
- Simmer the sauce a little longer if you want it to sit on the sandwich instead of running off. Skyler said his could have gone a little thicker.
- Mayo goes in off the heat. Boiling mayonnaise can split and turn greasy.
- Smash the croissant. Pressing it in the pan gives you a crisp, sturdy shell that holds up to the sauce.
Ways to serve it
- Sandwich night with fries or a simple green salad.
- Open face with the sauce spooned over the chop and the pressed croissant on the side.
- Over rice for a curry pork chop plate, with the croissant swapped out for steamed rice.
FAQ
Can I use chicken instead of pork? Yes. Pound a chicken breast to 1/4 inch and cook it to 165°F, about 3 minutes per side.
What bread works if I don't have croissants? A brioche bun or thick slices of soft white bread, pressed in the pan the same way.
Can I make the sauce ahead? Make the onion and mushroom base ahead, then reheat it gently and stir in the mayo and the last of the seasoning off the heat right before serving.
A pork chop sandwich worth making twice: grab Curry Crack, season the pork and the sauce, and press that croissant.