Caribbean Pork Sandwich
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 20 Min. Marinate Time| Ingredients |
|---|
| 4 loin pork chops, 3/4-in. thick |
| 1 Tbsp. coarse salt |
| 1/2 tsp. pepper, freshly cracked |
| 1/2 tsp. ground cumin |
| 1/2 tsp. allspice |
| 1/2 c. mayonnaise, or light mayonnaise |
| 1 tsp. chipotle chile in adobo sauce, minced |
| 1 tsp. lime zest, grated |
| 4 ciabatta rolls, sliced in half horizontally |
| lettuce leaves |
| tomato slices |
Directions:
1. Combine the salt, pepper, cumin and allspice in a small bowl. Rub onto both sides of the pork chops. Cover and refrigerate at least 20 min.
2. Prepare medium-hot fire in charcoal or preheat gas grill to medium high. Pat chops dry and grill over a medium-hot fire, turning once, until just done, about 8-9 min. or until internal temperature reaches 145°F.
3. Transfer chops to a cutting board. Cover loosely with foil; let rest 5 min.
4. Meanwhile, combine mayonnaise, chipotle pepper, lime zest and juice in a small bowl. Season to taste with salt and pepper.
5. Spread 1-2 Tbsp. mayonnaise mixture on top half of rolls. Cut pork into thin slices and place on rolls. Add lettuce leaf and tomato slices if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com
Nutrition:
Calories: 480; Total Fat: 22g; Saturated Fat: 6g; Cholesterol: 95mg; Total Carbs: 36g; Fiber: 0g; Protein: 28g; Sodium: 2010mg;