Nick’s Pick | Quick Bourbon Pork Chop Sandwiches
with Dill Pickle on Burger Buns
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Sandwich stairway to heaven! Our popular BBQ on Bourbon Street spice blend gives the pork a sweet and smoky profile, while a slathering of BBQ sauce gets the sautéed onion gleaming with Southern flavours. Sear the boneless chops and slice them for nestling on toasted hamburger buns. Layer on the mayo, juicy meat, onion and dill pickle, slap down some coleslaw on the side, and call it divine intervention—in 10 minutes.
We will send you:
- 2 Pork chops
- 100g Matchstick carrots
- 150g Shredded red cabbage
- 1 Onion (or shallot)
- 30ml Apple cider vinegar
- 30ml BBQ sauce
- 60ml Mayonnaise
- 1 Dill pickle
- 2 Classic hamburger buns
- 12g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
5 g
Sodium
2220 mg
Total Carb
68 g
Sugars
17 g
Protein
44 g
Fibre
7 g
Preparation
Start the pork
Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork and cook, 3 to 5 min. on one side, until browned.
Mise en place
Meanwhile, thinly slice the pickle lengthwise. Halve, peel and thinly slice the onion.
Finish the pork & sauté the onion
When the pork has browned, flip and add the onion. Cook, sautéing the onion, 3 to 5 min., until the pork* is cooked through and the onion has browned. Remove from the heat and transfer the pork to a cutting board. To the pan of onion, add the BBQ sauce and S&P; stir well.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, carrots, vinegar, ¾ of the mayo, the remaining spices and S&P.
Finish & serve
Warm the buns in the toaster. Thinly slice the pork against the grain. Divide the bun bottoms and slaw between your plates. Top each bun bottom with the remaining mayo, the pork, onion, pickle and a bun top. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
