Gangsta! Pork Chop Sandwiches with Cole Slaw

Gangsta! Pork Chop Sandwiches with Cole Slaw

Watch me in action on my Youtube Channel

Gangsta In Da Kitchen!

3 eggs
1 container of Panko Bread Crumbs
Hamburger Buns or Rolls of your Choice
6-8 Boneless Pork Chop


Gangsta! Cole Slaw
Gangsta! Guave BBQ sauce

Prepare the pork by placing them one by one in a large plastic bag and pound until they are about 1/2 inch thick.

Prepare a breaking station -

Station 1 - Flour, Salt & Pepper to taste    
Station 2 - Milk and eggs mixed
Station 3 - Bread Crumbs

Evenly flour the chop on both sides, dip in egg wash and then into the bread crumbs. 

Once you have all chops breaded put in the fridge covered for a least 4 hours no more the 6 hours.

You can deep fry or pan fry like in my show just make sure it's golden brown.

To make the sandwich you add the chop on top of the bread then the slaw and top off with the BBQ sauce.

Gangsta! Cole Slaw

 Gangsta! Cole Slaw

1 bag of Cole Slaw mix
1/3 a cup of regular vinegar
1/3 cup of butter milk
1/3 cup regular milk
1/2 cup of sugar
1 tablespoon of salt

Mix vinegar, butter milk and regular milk, sugar, and salt.
Mix well until  sugar dissolves.
Then add to Cole slaw.
Mix well.
Refrigerate at least 6 hours up to 24 for best results.

Gangsta! Candied Pecan and Pear Salad

Gangsta! Candied Pecan and Pear Salad

Watch me make this delish salad on YouTube!

Candied Pecan Pear Salad

1/2 Cup of Pecan Halves

2 tsp Vegetable Oil

1/4 Tsp Salt

1/4 Cup of Pure Maple Syrup

Mixed Salad Greens of your choice
1 Ripe Pear, thinly sliced into bite size pieces

3 Tbsp of Olive Oil

2 Tsp of Redwine Vinegar

In a pan, heat the vegetable oil. Add Pecan Halves, salt and the maple syrup. Stir so that pecan halves are nicely coated. Allow the maple syrup to reduce, then remove pecans to cool.

In a cup, mix the Olive Oil and Red wine Vinegar. Pour the bag of washed greens in a bowl and toss with the Oil and Vinegar Mix. Top with pears and pecans.

Gangsta! Potato & Kale Enchilada Stacker

Gangsta! Potato & Kale Enchilada Stacker

Watch me make this Vegan Inspired Dish on my YouTube channel:

Gangsta Potato Kale Enchilada Stacker

1 Package Corn Tortillas
1 Can of your Favorite Enchilada Sauce (or homemade)
1 Lb of Potatoes (Yukon Gold) - should be a Waxy Variety - Peeled and cubed
1/2 Lb of Kale, washed, trimmed, and finely chopped

3 TBSP Olive Oil
1 TBSP chopped Garlic
1/2 TSP Ground Cumin
1/4 C. of Vegetable Stock
Optional - 1/2 C of Cheddar Cheese or Mozarella

Boil potatoes until fork tender and drain.
In a pan, sautee the Kale until slightly wilted

Put 3/4 of the potatoes in a bowl with the Vegetable stock and mash well. Add the remaining potatoes and mash coarsely. Add the Kale and mix.

Preheat oven to 350 degrees.

Heat a frying pan with Olive Oil. While it is heating, add a small amount of Enchilada sauce to the bottom of your baking pan. Pour some of the sauce into a bowl. Dip one tortilla at a time on both sides and pan fry lightly.

This is where you will begin stacking your ingredients. One layer of tortilla, layer of potato mixture, another layer of tortilla, until you have used up the potato mixture. Pour any remaining enchilada sauce over the top. If you are using cheese, put a generous layer of cheese across the top. 

Cover and Bake stacker for 45 minutes.

Enjoy!