June 12, 2009

Matt's BBQ Pork Chop Sandwiches

4 boneless pork chops (about 1 to 1 1/2 lb)
soft rolls or bread

for the dry rub:
1 tablespoon salt
1 tablespoon brown sugar
1/2 tablespoon pepper
1/2 tablespoon paprika
1/2 tablespoon mustard powder
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon fennel powder
1/2 tablespoon thyme
1 teaspoon ground sage

In a small bowl, mix together the dry rub. Cover pork chops with dry rub on both sides and massage the rub into the chops. Refrigerate overnight. Cook the chops over a slow charcoal fire.


About halfway through the cooking time, flip the chops and then place mesquite chips in a foil packet, poke holes in the foil, and place on the coals. Cover and cook until the pork is thoroughly cooked.

My thoughts:

my grill friday

I am excited to get back to grilling! This year I am aiming for biweekly recipes so check back every other Friday for a new recipe that can be made on the grill.

These chops made some seriously big and tasty sandwiches. Normally pork chop sandwiches are made with bone-in chops but I never really warmed to the idea of cracking a tooth while eating a sandwich so for me, it is boneless all the way. This recipe couldn't be simpler but the flavor of Matt's rub really seeps into the pork and the mesquite chips add a smoky flavor. We used smallish but very thick chops so they took a while to cook. Make sure you cook your meat thoroughly no matter how thick the chop.