Prep 10 mins
Cook 20 mins
I saw the first recipe for Pork Chop Sandwich and it sounds interesting enough to try, but it does not have a pork chop in it. This is the pork chop sandwich that I was introduced to a few years back by Bill Martin while we were roasting a whole hog overnight for a "pig picking". Its beauty is its simplicity but I just couldn't believe how good it tasted. It sounded too bland to me, but it came out SOOOOO good.
- Sprinkle one side of the pork chops with salt and pepper.
- Repeatedly stab each pork chop 15-20 times with a fork (I was told that this tenderizes the meat and forces in the seasonings-- take it for what it is worth).
- Flip pork chops and repeat seasoning and stabbing.
- Grill pork chops over hot coals or medium heat on a gas grill, flipping at least once halfway through, until they reach an internal temperature of 155-160 (yes, I know about 165, etc, but they come out too dry at 165).
- If you prefer, you can use a wet mop while grilling but it is not necessary (When I do use a mop, it is 1 c cider vinegar, 4 oz commercial bbq sauce, 3 oz beer, salt, pepper, and tabasco to taste).
- Serve each chop between two slices of plain white bread.