Bourbon-Spiced Pork Chop Sandwiches
with Dill Pickle on Toasted Burger Buns
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
Sandwich stairway to heaven! Our popular BBQ on Bourbon Street spice blend gives the pork a sweet and smoky profile, while a slathering of BBQ sauce gets the onion gleaming with Southern-themed flavours. Sear the boneless chops and slice them for nestling on toasted hamburger buns. Layer on the mayo, juicy meat, onion and dill pickle, slap down some coleslaw on the side, and call it divine intervention—in 10 minutes.
We will send you:
- 2 Pork chops
- 100g Matchstick carrots
- 150g Shredded cabbage
- 1 Onion (or shallot)
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 60ml Mayonnaise
- 1 Dill pickle
- 2 Classic hamburger buns
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
5 g
Sodium
2190 mg
Total Carb
72 g
Sugars
21 g
Protein
44 g
Fibre
7 g
Preparation
Start the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork and cook, 3 to 5 min. on one side, until browned.
Mise en place
Meanwhile, thinly slice the pickle lengthwise. Halve, peel and thinly slice the onion.
Finish the pork & cook the onion
When the pork has browned, flip and add the onion. Cook, stirring frequently, 3 to 5 min., until the pork* is cooked through and the onion has browned. Transfer the pork to a cutting board. Off the heat, to the pan of onion, add the BBQ sauce and S&P; stir well.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, carrots, vinegar, ¾ of the mayo, the remaining spices and S&P.
Finish & serve
Warm the buns in the toaster. Thinly slice the pork against the grain. Divide the bun bottoms and slaw between your plates. Top each bun bottom with the remaining mayo, the pork, onion, pickle and a bun top. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
