Doesn’t this look like a Reuben sandwich? It tastes even better! The juices from the pork combine with the Reuben fillings to make this a Forking EPIC dinner that will be a treat anytime you make it. Pork chops have never been so good!

Process roasted pistachios in Vitamix or food processor until they are a course crumble. 

Remove to a shallow dish and mix with onion & garlic powder, paprika, & crushed red pepper

In a shallow dish- beat eggs with coconut milk & mustard

Sit aside while you get the chops ready to get dressed

*Tip* Most thick cut pork chops have one corner of the bottom (the side without the fat cap) that is thinner than the other. That is the corner you should start with.

Insert knife into the center of the bottom corner of the pork chop. 

Leave the fat cap in tact- cut the center of the pork chop from corner to corner

Press and punch each side to slightly flatten

Layer 4 slices of Swiss cheese, 5-6 slices of pastrami, half of the sauerkraut (pressed tight), and another 4 slices of Swiss cheese in each pork chop

Press it into the pocket you cut to that everything is in nice and tight

Press sauerkraut so that it is packed in tight 

And of course we need more cheese!!

Isnt that pretty? Yummm!!

Heavily coat the stuffed pork chop in egg wash- making sure all the nooks and crannies get a good coating

Coat with pistachio breading making sure to press breading into all the nooks and crannies

Really press the breading onto your chop!

See how it makes a little crust when pressed firm? Use all the breading and make sure it’s packed firmly around your chops. 

put a couple tablespoons of the hot oil in a baking dish and place the chops several inches apart.

Next we are going to sear in those juices! You could skip this step but if you really want them to be epic- I wouldn’t. Sear each side of the stuffed chops in hot oil for one minute- use a ladle to spoon hot oil over the top before gently flipping using a wide spatula. We don’t want to loose any of that yummy coating!!

I used my big skillet that’s I cook bacon in all week so some of those yummy pan drippings stuck to the top of the breading. YUM! If you are using fresh oil, yours shouldn’t be this dark on top. Remember to just sear the chops for one minute each side in bubbling oil to lock in the juices.

My stomach just grumbled and I’m glad I’m almost done writing this post so I can go warm up some leftovers. These make HUGE chops and could easily serve 4. My hubs is a big eater and he couldn’t even finish one. I sliced off an inch of this deliciousness and it was the perfect size. 

If you are serving this for someone who thinks they can’t live without a little carb with their Reuben, then check out the recipe for Blue Cheese Crispy Potato Wedges that I made for the hubs last night with these Forking EPIC Reuben Chops. Enjoy!!