The St. Joseph, Missouri tenderloin sandwich is a regional Midwestern classic: a massive, thin, cracker-crusted pork cutlet, fried until golden and served on a soft bun with pickles, onion, and mustard. It works because the pork is pounded thin enough to cook quickly while staying juicy, and the crunchy crust contrasts perfectly with the tangy toppings.
Ingredients
- 4 boneless pork loin chops, about 6 oz (170 g) each
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) fine saltine cracker crumbs (about 30 crackers)
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1 teaspoon (5 g) paprika
- 1 teaspoon (5 g) black pepper
- 1 teaspoon (5 g) salt, plus more for seasoning
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger buns or kaiser rolls
- Dill pickle slices
- Thinly sliced white onion
- Yellow mustard
Instructions
- Place a pork chop between two sheets of plastic wrap. Pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick. Repeat with remaining chops.
- In a shallow dish, whisk together buttermilk and eggs. In another shallow dish, combine flour, cracker crumbs, garlic powder, onion powder, paprika, pepper, and 1 teaspoon salt.
- Dip each pounded chop into the buttermilk mixture, letting excess drip off, then dredge in the flour mixture, pressing firmly to coat. Place on a wire rack and let rest for 10 minutes (this helps the coating adhere).
- Meanwhile, heat about 1/2 inch (1 cm) of oil in a large heavy skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the chops in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. The internal temperature must reach 145°F (63°C) (USDA FSIS safe minimum for pork) as checked with a food thermometer. Drain on paper towels and season lightly with salt.
- Toast the buns on a dry skillet or in the oven until lightly golden.
- Assemble each sandwich: place a fried pork cutlet on the bottom bun, top with pickles, onion, and a generous spread of mustard. Cover with the top bun and serve immediately.
Tips
- If you can’t find saltine crackers, use crushed cornflakes or panko breadcrumbs for a different crunch. Cornflakes will be slightly sweeter; panko will be lighter and crispier.
- Don’t skip the resting step after breading—it helps the coating stick and prevents it from falling off during frying.
- Keep the oil at a steady 350°F (175°C). If it’s too cool, the coating absorbs oil and becomes greasy; too hot, it burns before the pork cooks.
- Pound the pork evenly—thick spots will be undercooked while thin spots dry out.
Serving Suggestions
Serve the sandwich hot with classic sides like french fries, coleslaw, or potato salad. In St. Joseph, it’s often enjoyed with a cold beer or a glass of iced tea. Add a side of pickled jalapeños for extra heat.
Variations
For a spicy version, add 1/2 teaspoon cayenne pepper to the flour mixture. You can also swap the pork for chicken breast (pound to the same thickness, cook to 165°F/74°C). Some locals top the sandwich with lettuce and tomato, though traditionalists stick to pickles, onion, and mustard.
Storage and Reheating
Leftover fried pork can be refrigerated in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 10–12 minutes, or until hot and crisp. Avoid microwaving, which makes the coating soggy. Assemble sandwiches only when ready to eat.
Frequently Asked Questions
What is a St. Joseph tenderloin sandwich? It’s a regional version of the Iowa-style breaded pork tenderloin, featuring a thin, pounded pork cutlet that’s much larger than the bun. The St. Joseph style typically uses a saltine cracker crust and simple toppings.
Can I use pork tenderloin instead of chops? Yes, but tenderloin is leaner and can dry out. If using tenderloin, slice it into medallions and pound them thin. Cook to the same 145°F (63°C) internal temperature.
Can I bake the pork instead of frying? Yes, but it won’t be as crispy. Brush the breaded chops with oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until the internal temperature reaches 145°F (63°C).
Why did my breading fall off? This usually happens if the pork wasn’t dry before coating, or if the coating wasn’t pressed on firmly. Also, make sure the oil is hot enough—if it’s not, the coating can separate.
Can I make these ahead of time? You can bread the pork and refrigerate for up to 4 hours before frying. Fry just before serving for the best texture.
What if I don’t have buttermilk? Make a quick substitute: add 1 tablespoon (15 ml) lemon juice or vinegar to 1 cup (240 ml) milk and let sit for 5 minutes. It will work the same way.
Related
- Lazy Chicken and Dumplings with Biscuits
- Chess Opening Moves: A Beginner’s Guide
- Le Chess Openings: A Savory Indian Egg Sandwich
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).