Picnic Pork Chop Sandwich

I love the chicken and pork sandwich fillets you can get in the meat department now. I’ve tried both and am sold on this cut! They cook quickly and are a great option for an easy dinner on a busy night – or, haul all your goods to the ballpark and enjoy this sandwich next time you tailgate. Hopefully by that time the Brewer’s will have turned things around – as I write this they’ve lost their past seven games!

This recipe calls for pork tenderloin, but I decided to give it a go with the sandwich chops that are on sale this week. I definitely recommend marinating the chops for at least 8 hours; I only had two hours and that wasn’t quite long enough. You’ll need to adjust your cooking time according to how thick your chops are – since mine were paper thin, they only took about three minutes a side.

The orange-scented mayonnaise is an interesting twist and a nice compliment to the grilled chops. A toasted bun, crisp lettuce and a few slices of sweet onion round out a unique sandwich that’s a simple dinner, or the perfect change of pace from the usual picnic or tailgate fare.


Serves: 8
Source: recipezaar.com

  • 2 1-lb. pork tenderloins (or, look for the pork sirloin chops that are on special)


  • 2 c. orange juice (Minute Maid brand is on special)
  • ½ c. soy
  • 1 T. minced garlic
  • ¼ c. Dijon mustard
  • ¼ c. honey
  • ½ t. cayenne pepper

Orange Scented Mayonnaise:

  • 1 c. mayonnaise
  • ¼ c. orange juice
  • 1 T. Tabasco sauce
  • ½ t. sugar
  • ½ t. minced garlic
  • ½ t. prepared horseradish
  • 2 T. chopped scallions
  • 8 hamburger buns
  • Lettuce, tomato, and sliced sweet onion for serving

Mix the marinade ingredients together in a large measuring cup. Place the pork in a large ziplock bag and pour the marinade over. Squeeze out any excess air, seal the bag, and refrigerate the pork at least 8 hours (preferably overnight).

Mix all of the orange mayonnaise ingredients together and refrigerate for at least one hour to allow flavors to blend.

Remove the pork from the marinade and grill over medium heat for 15 – 20 minutes, or until internal temperature is 160 degrees. (For chops I would say roughly 5 minutes per side depending on their thickness). Remove the tenderloins and cover loosely with foil; allow to rest 10 minutes before slicing.

Toast the rolls on the grill. Allow diners to assemble their sandwiches with the pork, mayonnaise, lettuce, tomato, and sliced onion.

Featured, Fresh, Frugal, Fabulous | May 21st, 2010