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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
6 boneless pork loin chops, cut 3/4 inch thick
1 cup apple cider or apple juice
1/2 cup mild-flavored molasses or honey
3 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce or soy sauce
1 tbsp Dijon-style mustard
1 tsp ground ginger
1 tsp bottled hot pepper sauce
1/4 tsp salt
6 large onion-topped hamburger buns or Kaiser rolls, split
1/3 cup light mayonnaise or mayonnaise
Leaf lettuce
6 yellow and/or red tomato slices
6 sweet onion slices, such as Vidalia, Walla Walla or Maui
Radish halves and/or cucumber slices (optional)
Trim fat from chops. Place pork in a resealable plastic bag set in a shallow dish.
For marinade: In a medium bowl, combine apple cider, molasses, vinegar, soy sauce, mustard, ginger, hot pepper sauce, and salt. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain pork, discarding marinade.
Grill pork on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until slightly pink in center and juices run clear (160 degrees), turning once halfway through grilling.
During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove pork and buns.
Spread buns with mayonnaise. Line bottom of buns with leaf lettuce; top with grilled pork, tomato slices, onion slices and bun tops. If you like, serve with radish halves and/or cucumber slices. Makes 6 sandwiches.
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GRILLED PORK CHOP SANDWICHES
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
6 boneless pork loin chops, cut 3/4 inch thick
1 cup apple cider or apple juice
1/2 cup mild-flavored molasses or honey
3 tbsp cider vinegar
2 tbsp reduced-sodium soy sauce or soy sauce
1 tbsp Dijon-style mustard
1 tsp ground ginger
1 tsp bottled hot pepper sauce
1/4 tsp salt
6 large onion-topped hamburger buns or Kaiser rolls, split
1/3 cup light mayonnaise or mayonnaise
Leaf lettuce
6 yellow and/or red tomato slices
6 sweet onion slices, such as Vidalia, Walla Walla or Maui
Radish halves and/or cucumber slices (optional)
Trim fat from chops. Place pork in a resealable plastic bag set in a shallow dish.
For marinade: In a medium bowl, combine apple cider, molasses, vinegar, soy sauce, mustard, ginger, hot pepper sauce, and salt. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain pork, discarding marinade.
Grill pork on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until slightly pink in center and juices run clear (160 degrees), turning once halfway through grilling.
During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove pork and buns.
Spread buns with mayonnaise. Line bottom of buns with leaf lettuce; top with grilled pork, tomato slices, onion slices and bun tops. If you like, serve with radish halves and/or cucumber slices. Makes 6 sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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