Pork Chop Sandwich with Spicy Pickled Slaw
Prep Time: 15 minutes
Cook Time: 6 minutes
¼ cuppickle juice from bread and butter pickle jar
¼ cupmayonnaise (plus additional for rolls)
4 cupsgreen & red cabbage, shredded
½ cupbread & butter pickles, chopped
1 pinchkosher salt & freshly ground black pepper
4Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
1 tbspolive oil
2 tspdried oregano
4seeded kaiser rolls, split
In a large bowl, whisk together the mayonnaise, pickle juice, and sriracha. Stir in the cabbage and pickles and toss to combine; season with salt and pepper to taste.
Preheat grill to medium-high. Pat pork chops dry with paper towels and rub with oil, oregano, and salt and pepper to taste. Grill chops, uncovered, for 3 minutes per side or until internal temperature reaches 145°F in the thickest part of the meat. Grill rolls until browned and crisp.
Spread cut sides of rolls with mayonnaise and cover the bottom roll with coleslaw and a chop. Cover with the top of the roll, cut in half, and serve.
Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.