25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES
Here are tasty hot sandwiches you can enjoy any weeknight, stuffed with grilled boneless pork chops seasoned with tangy BBQ sauce.
Provided by My Food and Family
Categories Bbq
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
- Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
- Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.
Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 850 mg, Carbohydrate 40 g, Fiber 6 g, Sugar 15 g, Protein 31 g
GRILLED PORK TENDERLOIN SANDWICHES
"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.
Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Canada Editors
Categories dinner,grilling,pork,vegetables
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140ºF, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
25-MINUTE GRILLED PORK CHOPS WITH SUCCOTASH
We used the summery flavors of succotash as inspiration to build a whole meal-on-the-grill. Simply-seasoned pork chops cook alongside corn and onions, which then get tossed with canned black-eyed peas and juicy summer tomatoes-no extra pan. You won't miss the butter and cream traditionally used in succotash; a dollop of cumin-spiced sour cream is even better.
Provided by Food Network Kitchen
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Prepare a grill or large grill pan for medium-high heat.
- Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
- Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve.
- Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
- Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper.
- Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately.
GRILLED BBQ PORK CHOP SANDWICH RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- Place chops on grill over medium coals. Brush with barbecue sauce. Grill 6 to 8 minutes on each side or until cooked through (170 degrees), brushing occasionally with barbecue sauce. Place tomato and onion on grill during last 4 minutes of grilling time, turning and brushing occasionally with barbecue sauce. Spread rolls with barbecue sauce. Fill with lettuce, chops, tomato and onion. This recipe yields 4 sandwiches.
BBQ PORK CHOPS
Can't remember where I got this recipe from but it is EXCELLENT !! It is sure to become a favorite of yours.
Provided by Shirl J 831
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauce: In pan combine water,vinegar,sugar,mustard,salt, pepper,and red pepper and onion.
- **You can add a small amount of lemon juice if desired.
- Bring to a boil, then reduce heat and simmer uncovered 20 minutes.
- Stir in ketchup, Worcestershire sauce, and liquid smoke and return to a boil.
- Remove from heat.
- Brown the chops on both sides and place in a casserole dish.
- Pour the sauce over the chops.
- Bake 350 25-30 minutes.
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