Pork Sandwich with {Homemade} Lemon-Tarragon Mayo

This sandwich reminds me of something you might find at a French Bristro, but by making it homemade it makes it just a little more special and the from-scratch mayo makes it even more French and fancy.  This sandwich can be super simple or, with a little prep at the beginning of the week, you can have it on some gluten free {Homemade} Sandwich Bread.  Serve it with a yummy French inspired soup like Creamy Saffron Soup.

Thin center cut pork chops, one per sandwich
1 tbsp. olive oil
Salt and pepper
gruyere cheese, sliced
Sliced bread
Tomatoes, sliced
lettuce, rinsed and dried
On the plate put some of Grandmas Homemade Sweet Dill Pickles
In a skillet heat olive oil.  Salt and pepper chops or use your favorite seasoning.  Cook chops until both sides are a golden brown and the inside is not longer pink.

{Homemade} Lemon-Tarragon Mayo
(Yes there is raw egg so if you're pregnant just add the lemon zest and tarragon to your favorite store bought brand.)

1 egg yolk
1 teaspoon prepared Dijon mustard
1 teaspoon white wine vinegar
good pinch of salt
pinch of pepper
dash sugar
1 cup olive oil
1 tsp. freshly grated lemon zest
2 sprigs tarragon leaves, roughly chopped

I tweaked this mayo recipe from my inspiration found on easy-french-food.com and the only trick to making it is to add all ingredients except oil, zest and tarragon.  Get a hand mixer going with one hand and with the other VERY slowly drizzle the olive oil in.  I'm talking really slow!  Like it took me a couple minutes to pour the entire cup of olive oil into the bowl.  It will begin to thicken as you mix and you can pour a little faster toward the end.  Once it resembles mayo then add the lemon zest and tarragon.  Mix to combine, cover with plastic wrap and let sit in the fridge for 20 minutes or longer to let the flavors marinade and to chill.  No preservatives or other things you can't pronounce just good mayo.  Eat it up though!  Since it's made with raw egg yoke and no preservatives it will only last about 3 days in the fridge.   
Slather the mayo on both halves of the bread.  Place the hot chop on the bread slice, top with slice of cheese, tomato, lettuce and top with other half of bread.  Place a toothpick in the top for fun. Pair it up with a yummy soup and enjoy your French Bistro at home or at work.  

Bon appetit!


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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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