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grilled pork chop sandwich

Mouthwatering Grilled Pork Chop Sandwich

Delicious Mouthwatering Grilled Pork Chop Sandwich recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 sandwiches
Calories: 1575
Ingredients Method

Ingredients
  

For the fried onions
  • 1 large onion (thinly sliced into 1/8-inch rings)
  • 1 1/4 cups King Arthur all-purpose flour
  • 2 1/2 tbsp Dad's All Purpose seasoning
For the grilled pork
  • 4 thick-cut bone-in pork chops
  • 2 tbsp McCormick Grill Mates Montreal Steak seasoning
  • 1/2 tsp smoked paprika
  • 1/2 cup BBQ sauce for glazing
For the assembly
  • 4 brioche buns (toasted)
  • 1 cup iceberg lettuce (shredded into 1/4-inch strips)
  • 4 tbsp Hellmann's mayonnaise

Method
 

  1. Slice the onion into thin 1/8-inch rings and set aside. Pat the pork chops dry with paper towels—this helps them brown better on the grill. In a small bowl, combine the Montreal Steak seasoning and smoked paprika, then generously season both sides of each pork chop. Let them sit at room temperature for 5-10 minutes while you prepare the other components. I like to season the meat early so the flavors penetrate the surface before cooking.
  2. Toss the sliced onions in a bowl with the flour and Dad's All Purpose seasoning until evenly coated. Heat oil in a cast iron skillet on your grill to 375°F. Working in batches if needed, carefully add the floured onions to the hot oil and fry for 4-5 minutes, stirring occasionally, until they're golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Keep them warm while you cook the pork chops.
  3. Place the seasoned pork chops directly on a preheated grill at medium-high heat (about 375°F). Grill for 4-5 minutes on the first side without moving them, then flip and cook for another 4-5 minutes. Once both sides have a nice sear, brush generously with BBQ sauce on both sides, then continue cooking for 1-2 minutes per side until the internal temperature reaches 140°F (measured with a meat thermometer at the thickest part, away from the bone). The glaze will caramelize slightly, adding great flavor and a nice exterior.
  4. Transfer the glazed pork chops to a clean plate and let them rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and juicy. While the pork rests, place the brioche buns cut-side down on the grill for 1-2 minutes until they're lightly toasted and golden. I prefer toasting buns on the grill for a subtle smoky flavor rather than in a toaster.
  5. Spread 1 tablespoon of mayonnaise on the bottom bun of each sandwich. Top with a small handful of shredded lettuce, then place a rested pork chop on top. Pile a generous portion of the crispy fried onions from Step 2 onto each pork chop, then crown with the toasted top bun. Serve immediately while the pork is still warm and the buns are still crispy.