These Newfangled Barbecued Pork Sandwiches offer a quick and satisfying twist on classic American comfort food. Thinly sliced pork loin chops are seasoned with chili powder and browned to perfection, then paired with sweet, caramelized onions and peppers. The vegetables are simmered in a zesty mixture of fat-free barbecue sauce, cider vinegar, and salt, creating a rich, tangy topping that soaks into the meat. Served on soft Portuguese rolls with fresh tomato slices, this dish balances savory pork with bright, acidic notes. It is an excellent choice for a hearty weeknight dinner or a casual weekend lunch, requiring minimal prep time while delivering maximum flavor.
Newfangled Barbecued Pork Sandwiches
Description
These Newfangled Barbecued Pork Sandwiches offer a quick and satisfying twist on classic American comfort food. Thinly sliced pork loin chops are seasoned with chili powder and browned to perfection, then paired with sweet, caramelized onions and peppers. The vegetables are simmered in a zesty mixture of fat-free barbecue sauce, cider vinegar, and salt, creating a rich, tangy topping that soaks into the meat. Served on soft Portuguese rolls with fresh tomato slices, this dish balances savory pork with bright, acidic notes.Ingredients
Directions
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Mix the flour and chili powder on a sheet of waxed paper or plate. Coat the pork chops with the mixture, shaking off any excess.
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Heat a large nonstick skillet over medium-high heat. Remove from heat briefly to coat with nonstick cooking spray, then return to heat. Add the pork chops and cook for 5 minutes, turning once, until browned and no longer pink in the center. Remove the pork to a cutting board.
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Wipe the skillet clean. Return to medium-high heat, spray with cooking spray, and add the sliced onions. Cover and cook for 5 minutes, stirring occasionally, until golden and slightly softened.
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Add the sliced bell peppers and water to the skillet. Cover and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.
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While the vegetables cook, slice the cooked pork chops across the grain into narrow strips.
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Stir the barbecue sauce, cider vinegar, and salt into the vegetable mixture in the skillet. Heat through, then remove from heat.
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To assemble the sandwiches, place 2 slices of tomato on the bottom half of each roll. Top each with 1/2 cup of pork strips, then 1/2 cup of the pepper mixture. Replace the roll top and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 811.1kcal
- % Daily Value *
- Total Fat 21.3g33%
- Saturated Fat 6.3g32%
- Cholesterol 80.0mg27%
- Sodium 2808.7mg118%
- Total Carbohydrate 110.2g37%
- Dietary Fiber 11.9g48%
- Sugars 37.6g
- Protein 44.9g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure pork chops are cooked to an internal temperature of 145&# 194;°F (63ðC) for safety.
You can substitute Portuguese rolls with hoagie rolls, sub rolls, or brioche buns if unavailable.
For a smokier flavor, consider using a smoky barbecue sauce or adding a dash of liquid smoke to the vegetable mixture.
Leftover sandwiches can be stored in the refrigerator for up to 2 days, but the rolls may become soggy. It is best to reheat the filling separately and assemble fresh rolls when serving.
Feel free to adjust the amount of chili powder in the flour mixture to suit your preference for spice.
