Beazell's Cook Book

Grilled Pork Chop Po'Boys by Rhonda Morrison

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12 pork loin chops
2-3 tbsp. Beazell's Cajun Seasoning
3/4 cup mayonnaise
3/4 cup sour cream
1 packet ranch salad dressing and seasoning mix
6, 6" French rolls
Shredded lettuce
Sliced tomatoes
Hamburger dill pickle slices

Mix ranch seasoning, mayo, and sour cream. Reserve ½ cup for dressing po'boy bread. Season pork loin chops on both sides with Beazell's Cajun Seasoning. Let the chops sit out to come to room temperature. Heat grill to medium. Lay chops on the grill for 1-2 minutes each side until they begin to turn white. Brush ranch mixture on both sides and continue to baste with ranch mixture as needed until the internal temperature of the chop is 160 degrees.
Slice your rolls through the middle to create an opening. Only slice to the crust not through the crust. Open up your bun and spread remaining ranch on both sides of the bun. Place buns face down on the grill and heat for approximately 2 minutes. Build your po'boy by placing grilled pork chop on the bottom, followed by sliced tomatoes, then lettuce, and pickles on top. Close your sandwich and place a toothpick in each end to secure the sandwich before slicing in half.

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