Chargrilled Pork Chop Sandwich

By HowToBBQRight · 45 min

Ingredients

Instructions

1. Butterfly each chop, then tenderize it with a jacquard meat tenderizer. Put each chop in a zip-top bag and pound it to 1/4 inch (about 6 mm) thick with a meat mallet.
2. Set up a charcoal grill with a two-zone fire, one hot side and one cool side.
3. Season each chop with 1/4 cup BBQ rub on all sides, then lightly coat both sides with 2 tablespoons steak rub. Rest the chops 20 minutes while the grill heats.
4. Grill each chop over the hot side for 1 1/2 to 2 minutes per side. Flip it, baste with BBQ sauce and keep flipping and basting until done, about 8 minutes total. Move chops to the cool side if the fire gets too hot.
5. Rest the chops 5-7 minutes. Meanwhile, set a cast iron skillet over the hot side, add 2 tablespoons butter and the thinly sliced onion, season with a pinch of steak rub and cook about 5 minutes until soft. Toast the buns over the hot side for 30 seconds or until brown.
6. Assemble: pickle chips on the bottom bun, then a chop, extra BBQ sauce, grilled onions, a few crispy jalapeños and the top bun.

Summarized from HowToBBQRight's video. Watch it for the details.

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