Oh So Tender Chipotle Orange Pork Sandwiches
Ingredients
- 4 thick-cut boneless pork loin chops, butterflied, pounded and well tenderized
For Marinade:
- 1/3 cup soy sauce
- 2 Tbl. brown sugar
- 2 Tbl. orange juice
- 2 Tbl. balsamic vinegar
- 1 Tbl. pureed chipotles in adobo sauce
- 1 Tbl. pickled jalapeño brine from the jar
- 2 cloves garlic, finely minced, 3 if they're small
- 1/2 tsp. spicy brown or whole grain mustard
Rest of Ingredients:
- lettuce
- thinly sliced red onion
- pickled jalapeño rings
- crumbled cheese such as feta, queso fresco, or goat cheese
- brioche buns
- melted Minerva Dairy Butter (for buns)
Instructions
Trim fat from chops, butterfly, pound to make even, then use the tenderizing side of mallet and pound thin, turning and pounding each side quite a lot. Place into a ziplock baggie.
In small bowl, whisk together marinade ingredients, pour into bag. Turn bag over and over making sure that the marinade coats each chop well. Place into fridge and marinate for 4 hours, turning each hour.
Heat grill to medium heat, place chops onto grill, close lid and cook for 4 - 6 minutes. Turn and grill until done. Remove to a plate to rest. (*You can also panfry these if desired.)
Butter insides of buns and grill until toasted. Top bottom buns with lettuce leaves, a grilled pork chop, jalapeño slices, thinly sliced onion, and sprinkle with crumbled cheese. Place on top buns and enjoy!!