Caribbean Pork Sandwich

    20 minutes
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Caribbean Pork Sandwich


  • 4 New York (top loin) pork chops 3/4-inch thick
  • 1 tablespoon coarse salt
  • 1/2 teaspoon pepper freshed cracked
  • 1/2 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/2 cup mayonnaise OR light mayonnaise
  • 1 teaspoon chipotle chile in adobo sauce minced
  • 1 teaspoon lime zest grated
  • 4 ciabatta rolls sliced in half horizontally
  • lettuce leaves
  • tomato slices

Nutrition Facts

  • Calories: 480 calories
  • Protein: 28 grams
  • Fat: 22 grams
  • Sodium: 2010 milligrams
  • Cholesterol: 95 milligrams
  • Saturated Fat: 6 grams
  • Carbohydrates: 36 grams
  • Fiber: 0 grams

Cooking Directions

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 minutes. 

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 minutes or until internal temperature reaches 145 degrees Fahrenheit.

Transfer chops to a cutting board. Cover loosely with foil; let rest 5 minutes.

Meanwhile, combine mayonnaise, chipotle pepper, lime rind and juice in a small bowl. Season to taste with salt and pepper.

Spread 1 to 2 tablespoons mayonnaise mixture on top half of rolls. Cut pork into thin slices and place on rolls. Add lettuce leaf and tomato slices if desired.   

Serves 4

NOTE: The lime in the dressing adds a lot of flavor and adds to the Caribbean theme but could be omitted.

The sandwich can also be made with slices of a chewy country-style bread.