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Wednesday, April 18, 2012

Why Go Out? - Pork Chop Sammie


Ingredients:

1 6 oz. pork chop, lean & trimmed/bone out & butterflied
2 tbsp. mayonnaise (your favorite kind is fine; I used the reduced fat olive oil version)
1 tsp. sriracha
2 slices of your favorite bread (this version was done with a fresh challah)
1 cup fresh spinach
½ cup baby bella mushrooms, sliced
½ cup yellow onion, sliced thinly into strings
1 tbsp. butter
Salt & pepper to taste
1 tsp. garlic powder
1 tsp. olive oil
1 tbsp. Moroccan Spice Blend seasoning (can be purchased here: http://www.spiceandtea.com/index.php?main_page=advanced_search_result&search_in_description=1&keyword=Moroccan )


First, take your pork chop and rub it with olive oil. Rub in the Moroccan blend to cover both sides of the chop. Add salt and pepper to taste; set aside.

Add your butter to a medium-high nonstick skillet, and once it is melted, add in your mushrooms and onions. Sautee until the onions are translucent, adjusting the heat to low. Sprinkle in your garlic powder and stir, allowing to simmer 5-7 minutes more.

Start your grill and bring it up to 400 degrees. Once heated, throw your chop on and cook until slightly pink in the middle, about 5-7 minutes a side (depending on the thickness of your chop). Remove from the grill and allow to rest for 10 minutes so that the juices flow back into the meat.

In the meantime, lightly butter one side of each bread slice and toast to your liking. Take your mayo and sriracha in a small bowl and mix thoroughly. Spread liberally on one side of the bread (preferably the buttered side, as that will go on the inner works of the sandwich).

Take your spinach and place it on one side of the bread. Top that with your mushroom & onion mixture (they will slightly wilt the spinach, which is what you want). Top THAT with the pork chop and close the deal with the other slice of bread.

Serve it up with some homemade slaw, sweet potato fries, or kettle chips. What you'll get is the juiciness of that perfectly grilled chop, the Middle Eastern flavors of the rub, that heat spike in the mayo, the crunch of the toasted bread and the garlicy pop of the veggies.


After all…why go out? You’ve got Da(m)n Good Food right here.

1 comment:

  1. Indeed! Yum. Sold! The best olive oil to do something - anything with is Carothers' Olive Oil.
    A Spanish extra virgin oil. http://www.carothersoliveoil.com/store/

    ReplyDelete