Joel Kiess
TVWBB All-Star
First things first: I saw Bobby Flay do this on his "Grill It!" show. I don't think they gave a detailed recipe, and they didn't post one. It's a variation on a Media Noche, the popular Cuban sandwich of roast pork, ham pickle and cheese on a roll - done on the grill without the bread. A pork chop takes the place of the roast AND the roll.
Here's what I did:
2 butterfly ed boneless loin chops
Sliced Ham
Sliced dill pickles
Sliced Swiss cheese
Mustard
Mayo
Marinade:
Orange juice approx 3/4 cup
Juice of a lime
Cilantro - chopped
Garlic - smashed, chopped
salt
pepper
Make the marinade: In a bowl, mix the orange and lime juice, add the cilantro, garlic, some salt and pepper to taste. Set aside.
Pound the chops thin - a 1/4 inch or less. I poured the marinade in a large zip bag, but a glass dish would work as well. Add the pork, and marinate at least a couple of hours. After marinating, drain the meat and lay out on a plate. I patted the face up side with a paper towel.
For each chop: on one half of the meat, spread some mustard. Lay on a few slices of ham, a few slices of swiss and then some pickle. Spread some mayo on the other half, then fold it over the first.
Grill the "sandwich" about 5 minutes per side - until the pork is cooked and the cheese melts. I let the sandwiches stand while I grilled some plantains to go with them.
I also made black beans over rice with it. Very tasty. The portions turned out quite large - we each ate about half of one.
Gosh darnit - I didn't even think to take a picture!
Here's what I did:
2 butterfly ed boneless loin chops
Sliced Ham
Sliced dill pickles
Sliced Swiss cheese
Mustard
Mayo
Marinade:
Orange juice approx 3/4 cup
Juice of a lime
Cilantro - chopped
Garlic - smashed, chopped
salt
pepper
Make the marinade: In a bowl, mix the orange and lime juice, add the cilantro, garlic, some salt and pepper to taste. Set aside.
Pound the chops thin - a 1/4 inch or less. I poured the marinade in a large zip bag, but a glass dish would work as well. Add the pork, and marinate at least a couple of hours. After marinating, drain the meat and lay out on a plate. I patted the face up side with a paper towel.
For each chop: on one half of the meat, spread some mustard. Lay on a few slices of ham, a few slices of swiss and then some pickle. Spread some mayo on the other half, then fold it over the first.
Grill the "sandwich" about 5 minutes per side - until the pork is cooked and the cheese melts. I let the sandwiches stand while I grilled some plantains to go with them.
I also made black beans over rice with it. Very tasty. The portions turned out quite large - we each ate about half of one.
Gosh darnit - I didn't even think to take a picture!