Smoked Pork Chop Sandwiches With Barbecued Onions Recipes

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup barbecue sauce for later use. Grill chops 5 to 7 min. on each side or until done (145°F), brushing occasionally with remaining barbecue sauce for the last few minutes. Remove chops from grill; cover to keep warm.
• Add onions and tomatoes to grill; cook 2 min. on each side, brushing occasionally with half the reserved barbecue sauce.
• Spread rolls with remaining reserved barbecue sauce; fill with lettuce, chops, tomatoes and onions.

Steps:

• 1. in a large skillet over medium heat, heat the oil. Add the onion and cook for 7 to 8 minutes, stirring occasionally until the onion begins to soften and turn Brown. Add the vinegar, soy sauce, Brown sugar, and pepper and mix well. Cook for another 7 to 8 minutes until the onion is deep Brown and very soft. Transfer to a bowl and set aside.
• 2. Season the chops liberally on both sides with the tasty pork chop seasoning. Prepare the grill for cooking over direct high heat. Quickly toast the buns on the cooking grate and remove to a platter. Place the chops directly on the cooking grate and cook for three minutes. Flip and top with onion mixture, dividing evenly among them. Cook for another three minutes and remove chops to the buns. Serves six.
• 3. tasty pork chop seasoning: 3 tablespoon salt 1 tablespoon finely ground black pepper 1/2 tablespoon granulated garlic 1/2 tablespoon onion powder 1/2 tablespoon paprika 1/2 tablespoon lemon pepper 1/2 teaspoon dried tarragon leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon sugar in the raw mix together and keep in an airtight container. Makes about 3/8 cup. The sandwich is a little more civilized because it uses boneless pork chops and sweet and delicious Vidalia onions. Be sure to cook them until they are all brown and crunchy and put plenty on your sandwich. They would go very well served with home fries and coleslaw

Steps:

• Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
• Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
• When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
• Remove from the smoker and let rest, tented with foil, for 10 minutes.