Caribbean Pork Sandwich
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TOTAL PREP TIME
20 minutes
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DIFFICULTY
Medium
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Ingredients
- 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.
