All it took was a couple of Grilled Pork Chop Sandwiches with Caribbean Slaw to bribe the groundskeeper in exchange for a memory I will never forget. Go Pack Go!
Ingredients
SERVINGS: 4 Sandwich(es)
Pork Chops
- 4 each, 6-7 oz boneless pork chops, pounded out about ¼ inch thick between two pieces of plastic wrap
- 2 cloves garlic, chopped fine
- 2 limes—zest and juice, need ¼ cup juice
- 2 tablespoons dark rum
- 2 tablespoons brown sugar
- 1 tablespoon medium hot chili powder
- ½ teaspoon ground dry ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 2 sprigs fresh rosemary (4-5 inches each) leaves pulled & chopped
- 3 tablespoons grapeseed oil, plus some for brushing on buns
- 4 good quality rolls, sliced and lightly brushed with oil on cut sides
- Reserved cilantro sprigs from dressing (recipe follows)
Caribbean Slaw
- ¾ lb jicama, peeled and julienned
- 4 oz vidalia onion, peeled and cut into thin slices, rinse under hot water first, then cold and dry
- ¾ lb red cabbage, cut thin for slaw
- ½ lb green cabbage, cut thin for slaw
- 1 small (4 oz) carrot, peeled and grated
- Dressing (recipe follows)
- Reserved cilantro sprig
Caribbean Spice Mix
- 1 tablespoon paprika
- 1½ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground fennel
- Pinch of ground caraway seed
Island Dressing
- 2 tablespoon spice mix (recipe follows)
- ½ cup lime juice
- 1 tablespoon kosher salt
- 1½ ounce (about ½ bunch) cleaned cilantro leaves and stems. Reserve other half of cilantro sprigs to garnish the sandwich
- ¼ ounce garlic cloves sliced and rinsed in hot water
- 2½ ounces peeled ginger root
- ¼ teaspoon cayenne pepper
- 2 teaspoons honey
- ½ teaspoon ground black pepper
- ¾ cup grapeseed oil
Instructions
For the Pork Chops
Mix together all of the ingredients except the pork to form a marinade. Brush the marinade on both sides of the chops and let rest on a plate for 30 minutes. Just before grilling the pork, lightly grill the oiled buns on the cut side until golden. Grill the pork on a medium-hot to hot chargrill for about 3 minutes per side. Place the pork on the buns, add cilantro sprigs and your desired amount of slaw on top of chops. Serve the remaining slaw on side.
For the Dressing and Caribbean Slaw
For the dressing, in a blender, place the lime, oil, garlic and ginger root and blend until smooth. Strain through a medium strainer—push the mixture through with a spatula to extract all of the liquid. Place the liquid back in the blender with the remaining ingredients and blend until smooth. Pour the dressing over the prepared vegetables and toss to coat evenly. Refrigerate overnight and adjust seasoning to taste.
