Best 25 Minute Grilled Bbq Pork Chop Sandwiches Recipes

PORK CHOP SANDWICH WITH GRILLED VIDALIA ONIONS

Pork chop sandwich with grilled Vidalia onions image

in Chicago, neighborhood hot dog stand serve a pork chop sandwich that's a little different than expected. First off, it served on a bun at the pork chop has a bone in it. Seems crazy but that's the tradition and everyone knows to eat around the bone as you go. The other unique thing about that sandwich is the grilled onions....

Provided by Lynnda Cloutier

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
one large vidalia onion, thinly sliced and rings separated
2 tablespoons balsamic vinegar
2 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon black pepper
six boneless pork chops, 1/2 inch thick
tasty pork chop seasoning, as needed, recipe follows
six kaiser rolls, split

Steps:

1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

PORK SANDWICHES WITH WHITE BARBECUE SAUCE

Pork Sandwiches with White Barbecue Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 19

Ingredients

Vegetable oil cooking spray
Four 4-inch squares plain focaccia bread, halved horizontally
1/2 cup mayonnaise
2 tablespoons fresh lemon juice (1/2 a large lemon)
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon dried ground thyme
Four 5- to 6-ounce 3/4-inch-thick boneless pork chops
Olive oil, for drizzling
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 small butter or romaine lettuce leaves
2 tomatoes, sliced
8 dill pickle slices

Steps:

For the bread: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
Grill the bread for about 1 minute on each side until lightly toasted. Set aside.
For the barbeque sauce: In a small bowl, combine the mayonnaise, lemon juice, apple cider vinegar, salt and pepper. Set aside.
For the seasoning mix: In a small bowl, mix together the chili powder, oregano, celery seed, paprika and thyme.
For the pork chops: Drizzle the pork chops on both sides with olive oil and sprinkle with the salt and pepper. Rub the seasoning mix all over.
Grill for 4 minutes. Turn the pork chops over and brush the top of each chop with 1 tablespoon of the barbecue sauce. Cook for another 3 to 4 minutes until cooked through and a meat thermometer inserted into the thickest part of the chops registers 150 degrees F. Slice the pork chops into 1/4-inch-thick slices.
To assemble the sandwiches: Spread one side of each slice of bread with some barbeque sauce. Place the lettuce leaves, tomato slices and pickles on 4 slices of bread. Top with the sliced pork. Add the remaining bread slices on top and serve.

GRILLED PORK TENDERLOIN SANDWICHES

Grilled Pork Tenderloin Sandwiches image

"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

Ingredients

2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons steak sauce
2 garlic cloves, minced
1-1/2 teaspoons brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon minced fresh gingerroot
2 pork tenderloins (1 pound each)
MUSTARD HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon ground mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
6 kaiser rolls, split
6 lettuce leaves

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

25-Minute Grilled Pork Chops with Succotash image

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

Ingredients

2 medium yellow tomatoes, cut into 1/2-inch-thick wedges (about 1 pound)
Kosher salt and freshly ground black pepper
1/2 cup sour cream
Zest and juice of 1 lime
1/4 teaspoon cumin
1/4 cup extra-virgin olive oil, plus more for oiling the grill grates
4 bone-in pork chops, 1-inch thick (about 3 pounds)
4 ears yellow corn, shucked
1 large red onion, sliced into 1/2-inch rounds (about 8 ounces)
One 15-ounce can black-eyed peas, drained and rinsed
1/2 cup roughly-chopped fresh parsley

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.