Newfangled Barbecued Pork Sandwiches

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.

Cooking Method: Grilling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 811

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.

Directions

1
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.
2
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.
3
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.
4
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.
5
While the vegetables cook, slice the cooked pork chops across the grain into narrow strips.
6
Stir the barbecue sauce, cider vinegar, and salt into the vegetable mixture in the skillet. Heat through, then remove from heat.
7
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 rolls

Amount Per Serving
Calories 811kcal

% Daily Value *
Total Fat 21.3 gg33%
Saturated Fat 6.3 gg32%
Cholesterol 80 mgmg27%
Sodium 2809 mgmg118%
Total Carbohydrate 110.2 gg37%
Dietary Fiber 11.9 gg48%
Sugars 37.6 gg
Protein 44.9 gg90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/newfangled-barbecued-pork-sandwiches/