One of my favorite 30 minute meals! Easy grilled pork chop sandwiches with a super fast 5 minute coleslaw and some barbecue sauce on top.
- 1 package AdapTable Smokey Mesquite Pork Loin Chops (1 pound, about 5 pork chops)
- 1 bag pre-cut coleslaw, 14 ounces
- 1 large sweet apple, such as gala
- 6 green onions, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons white or rice vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 brioche or high-quality burger buns for serving
- barbecue sauce for serving
- 15-20 minutes before you plan to cook the meat, remove it from the fridge and let the meat rest at room temperature.
- While the pork is resting, make your coleslaw.
- Add the chopped coleslaw mix (preshredded cabbage and carrots) to a large bowl.
- Use a cheese grater to shred the apple into the bowl (leaving the core behind); if you like larger pieces of apple, you can finely chop the apple instead of grating it.
- Add the green onions (use both the white and green parts of the green onions for this recipe).
- Add the mayonnaise, vinegar, sugar, salt, and black pepper. Stir well to combine. Set aside.
- Preheat your grill over high heat. Clean and oil the grates.
- Reduce the heat to medium and place the pork chops on the grill.
- Cook for 2 to 2.5 minutes on each side or until the pork reaches 145 degrees F. on an instant-read thermometer; these pork chops will cook very quickly. Be sure to not overcook them as it will dry them out.
- Remove the pork from the grill and let it rest for 3 minutes.
- To make your sandwiches, place a cooked pork chop on the bottom of one bun, top with 1/4 cup of the coleslaw mixture, and add 2 tablespoons of barbecue sauce on top of the coleslaw. Put the top bun on the sandwich and enjoy! Repeat with remaining ingredients.
- The chopped coleslaw is just the cabbage and the carrots chopped up. You don’t need the kit that has the dressing in it, you are making your own.
- You can sub the green onions with 1/4 of a small red onion. Just grate the onion when you grate the apple. You’ll need about 1/4 cup, but definitely make it to taste, depending on how strong the onion is.
- The coleslaw is a bit vinegary and I like it like that. It goes well on the sandwich with the sweet barbecue sauce. Feel free to adjust the vinegar, sugar, and salt/pepper to your liking. If you don’t want the coleslaw on top of the sandwich, feel free to serve it on the side.
- This recipe is also amazing with my easy refrigerator pickles on it, I’d highly recommend whipping up a batch and serving them with this pork chop sandwich.
- Category: main dish
- Method: grilling
- Cuisine: American
Keywords: pork chop sandwich, how to grill pork chops, pork sandwich, grilled pork chop, grilled pork chop sandwich