Chipotle Lime Bbq Pork Chop Sandwiches Food

CHIPOTLE BBQ PORK SANDWICHES

Steps:

• In a small bowl, combine the barbecue sauce, honey and peppers. Set aside 1/4 cup until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with remaining barbecue sauce. Let stand for 5 minutes before slicing., Meanwhile, combine the coleslaw mix, sour cream, Miracle Whip Light and mustard. Brush cut sides of buns with reserved barbecue sauce. Cut pork into 1/4-in. slices; place on bun bottoms. Top with coleslaw and bun tops.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

CHIPOTLE PORK CHOPS

Steps:

• Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
• Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
• Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.

GRILLED CHICKEN SANDWICH WITH CHIPOTLE LIME MAYO

Steps:

• Halve your deli roll and shmear each side with a healthy portion of butter.
• Slice your onion, tear off some lettuce and grab your cheese.
• Combine mayo, lime juice, adobo sauce and salt/pepper in a bowl. Mix thoroughly & taste. Add more adobo, salt or pepper to taste.
• Rub down your chicken breast with the olive oil, salt and pepper.
• Get the grill nice and hot, say, 400°F Place chicken on the grill and close the top. After 7-10 minutes, turn the breast. While you have the grill still open, throw the bun, butter side down, on the upper portion of the grill so it's not directly on the flame.
• Check on your chicken after another 7-10 minutes...lookin' all pretty with those grill marks?! Time to take your bun off the grill. now, using your tongs and a sharp knife, cut the breast in half lengthwise. This is your chance to make sure it's cooked all the way through...no pink! Place your pepper jack cheese on top of each half of the chicken and close the grill again.

GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC

Steps:

• Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
• Reserve 1/2 cup.
• Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
• Serve with the reseved mayo mixture on the side.

COFFEE-CHIPOTLE PORK CHOPS

Steps:

• Mix together the salt through allspice. Coat each pork chop with the rub, covering both sides generously. Reserve any leftover rub for a future use. Place the pork chops in a plastic food storage bag and refrigerate for 8 hours.
• To cook the pork chops, remove them from the refrigerator and allow to come to room temperature, about 30 minutes. Preheat the oven to 350 degrees F.
• In a large ovenproof skillet, heat the vegetable oil over medium-low heat. Add the pork chops, and cook on each side for 5 minutes. Place the skillet in the oven and cook the pork chops for 15 minutes, uncovered, or until a meat thermometer reads 145 degrees F. Allow to rest for 10 minutes before serving (there will be carry-over cooking).

CHIPOTLE PULLED-PORK BARBECUE SANDWICHES

Steps:

• Remove 1 chile from can; reserve remaining chiles and sauce for another use. Finely chop chile.
• Place chopped chile, barbecue sauce, and the next 4 ingredients (barbecue sauce through tomatoes) in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and cook 10 minutes or until sauce thickens and pork is very tender. Remove from heat. Remove pork from sauce; shred pork. Return pork to sauce.
• Heat oil in a large nonstick skillet over medium-high heat. Add the onion, thyme, and sugar; cook 10 minutes or until golden, stirring occasionally.
• Heat a large nonstick skillet over medium heat. Place 1 cheese slice, 1/2 cup pork mixture, about 2 T onions, and 2 pickle slices on botom half of each roll. Cover with top halves of rolls. Add 3 sandwiches to pan. Place a cast iron skillet on top of sandwiches, and press gently to flatten. Cook 2 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat procedure with remaining sandwiches.

CHIPOTLE CHOPS

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.

BBQ LIME PORK CHOPS

Steps:

• Mix the marinade in a large "Ziplock" bag or in a shallow glass dish.
• Reserve 1/4 cup of the marinade.
• Add pork chops to the marinade, coat the chops on both sides.
• Refrigerate for 30 minutes.
• Heat BBQ to medium heat.
• Brush chops with reserved marinade and grill turning once.
• Cook for approx 10 minutes each side or until no longer pink.
• Place on platter and garnish with lime slices.

CHIPOTLE-LIME BBQ PORK CHOP SANDWICHES

Steps:

• Reserve 1/4 cup barbecue sauce. Pour lime juice over chops in shallow dish; refrigerate 10 min.
• Heat grill to medium heat. Remove chops from juice; discard juice. Grill chops 3 min. on each side. Brush with half the remaining barbecue sauce. Grill 2 to 3 min. on each side or until chops are done (145°F), brushing occasionally with remaining barbecue sauce. Remove chops from grill; let stand 3 min. Meanwhile, grill onions 2 min. on each side.
• Spread rolls with reserved sauce; fill with chops, onions, lettuce and tomatoes.