Fried Green Tomato & Pork Sandwich

0 Reviews

SERVINGS

2

PREP TIME

10 min

TOTAL TIME

30 min

GLUTEN FREE

NO

If you’ve never tried fried green tomatoes, you’re in for a treat. Layered with pork sausage in a toasted English muffin, this sandwich is to die for.

This recipe is made with Jones Golden Brown® Pork Chorizo Patties.

6 oz. ANGB Chorizo Patty
ingredients
2 Jones Dairy Farm Pork Breakfast Sandwich Patties
1/4-1/2 cup of seasoned breadcrumbs
1 tablespoon Parmesan cheese, grated
2 thick slices of green tomato
2 tablespoons of all-purpose flour
1 small egg, beaten
1 tablespoon butter
2 English muffins, split
Oil for frying
Dijon mustard, to taste
DIRECTIONS
Thaw and heat pork breakfast sandwich patties according to package directions and keep warm.

Heat 1/2 inch of oil in a pan to 325°F.

Meanwhile, mix breadcrumbs and Parmesan together. When oil is hot, dredge green tomato slices in flour, egg, breadcrumb mixture, and then egg and breadcrumbs again. Fry on both sides until golden brown and crispy. Drain on paper towels.

While tomatoes are frying, spread butter onto English muffins and toast. Layer fried green tomato and pork patty onto English muffins and top with Dijon mustard.

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Ingredients

2 Jones Dairy Farm Pork Breakfast Sandwich Patties
1/4-1/2 cup of seasoned breadcrumbs
1 tablespoon Parmesan cheese, grated
2 thick slices of green tomato
2 tablespoons of all-purpose flour
1 small egg, beaten
1 tablespoon butter
2 English muffins, split
Oil for frying
Dijon mustard, to taste

Directions

Thaw and heat pork breakfast sandwich patties according to package directions and keep warm.

Heat 1/2 inch of oil in a pan to 325°F.

Meanwhile, mix breadcrumbs and Parmesan together. When oil is hot, dredge green tomato slices in flour, egg, breadcrumb mixture, and then egg and breadcrumbs again. Fry on both sides until golden brown and crispy. Drain on paper towels.

While tomatoes are frying, spread butter onto English muffins and toast. Layer fried green tomato and pork patty onto English muffins and top with Dijon mustard.