Spicy BBQ Buffalo Butter Pork Chop Sandwiches
with Ranchy Mayo & Chayote-Celery Slaw
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Pork chops are brushed with hot and spicy Buffalo butter while they grill to golden perfection on the barbecue. The juicy slices are stuffed into grilled hamburger buns lined with a schmear of ranch-spiced mayo. A helping of punchy chayote and celery slaw makes this a guaranteed crunch fest.
We will send you:
- 2 Pork chops
- 15ml Minced garlic
- 3 Celery stalks
- 1 Chayote
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 30ml Buffalo sauce
- 2 Classic hamburger buns
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Peeler
Basting brush
Oil
Microwave
BBQ
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
56 g
Saturated Fat
14 g
Sodium
1200 mg
Total Carb
47 g
Sugars
5 g
Protein
43 g
Fibre
5 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Peel and cut the chayote into matchsticks; toss with a splash of the vinegar to prevent browning and season with S&P. Thinly slice the celery crosswise on an angle. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the Buffalo sauce, ½ the garlic and S&P.
Grill the pork
Pat the pork* dry with paper towel and rub with a drizzle of oil; season with S&P. Add to the BBQ and grill, brushing with the Buffalo butter often, 3 to 5 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the ranchy mayo
Meanwhile, in a second small bowl, combine the mayo, ⅓ of the remaining vinegar, ½ the spices, the remaining garlic and S&P.
Make the slaw
In a large bowl, combine the chayote, celery, remaining vinegar and spices, a drizzle of oil and S&P.
Grill the buns & serve
Add the buns, cut-sides down, to the BBQ and grill, 1 to 2 min., until warmed through. Divide the bun bottoms and ½ the slaw between your plates. Top each bun bottom with the ranchy mayo, pork, remaining slaw and a bun top. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
