Pork Chop Sandwich With Grilled Vidalia Onions Recipes

GRILLED PORK CHOPS AND ONIONS

Steps:

• 1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
• 2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160°F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 - 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
• 3. Divide pork and onions evenly among serving dishes.
• * If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.

25-MINUTE GRILLED BBQ PORK CHOP SANDWICHES

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.

GRILLED PORK CHOPS AND ONIONS

Steps:

• Preheat grill to medium-high. Grill lemons, cut sides down, until marked, 5 minutes. Brush onions with oil, and grill, flipping once, until soft, about 5 minutes per side. Grill rosemary until fragrant, 20 seconds.
• Remove rosemary leaves from sprigs, and toss with juice from 2 grilled lemons, onions, oil, salt, and pepper.
• Season pork chops with salt and pepper, and coat with flour, shaking off excess. Grill chops on the hottest part of the grill, flipping once, until marked, 1 to 2 minutes per side. Move chops to edge of grill, and cover. Cook, flipping once, until a meat thermometer registers 145 degrees for medium, about 2 minutes per side. Transfer to a plate. Let stand, covered, 10 minutes. Serve with remaining lemons and onion mixture.

GRILLED PORK CHOPS WITH VIDALIA ONIONS

Steps:

• Combine garlic, vinegar, Worcestershire sauce, sugar, cumin, pepper, 2 tablespoons grapeseed oil and 1/4 teaspoon salt, or more, to taste, in a bowl large enough to hold chops. Add chops, turn to coat thoroughly, then transfer chops and marinade to a heavy zip-lock bag. Slip bay leaves between and around chops. Seal bag, forcing out air pockets. Refrigerate 6 to 8 hours, turning from time to time.
• Light a hot fire about 6 inches from cooking grate.
• Peel onions, and cut each horizontally in 3 thick slices. Thread slices on skewers. Brush with remaining oil. When coals are gray, place onions on grill. Turn after 10 minutes.
• Remove chops from marinade. Place on grill with a bay leaf on each side of each chop. Brush chops and onions with some remaining marinade. Grill chops and onions, turning a few times and brushing with marinade, until chops are medium to medium-well done, about 150 degrees on an instant-read thermometer. Onions should be seared and tender.
• Remove onions from skewers. Separate into rings, and tangle over the bottom of a warm platter. Place chops on onions, with a bay leaf on each chop.

GRILLED VIDALIA ONIONS WITH BACON BUTTER

Steps:

• Preheat grill to medium heat.
• Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
• Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
• Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.

VIDALIA ONIONS FOR THE GRILL

Steps:

• Cut each onion into approximately 8 wedges.
• Place wedges on a large sheet of aluminum foil.
• Slice butter into dabs and place on top of the onion.
• Add garlic, bouillon cube, and seasoning salt.
• Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
• Place foil package on the hot grill for 30 to 40 minutes, turning frequently.

GRILLED CHEESE, PICKLE AND VIDALIA ONION SANDWICH

Steps:

• Heat 1 T butter in skillet over medium heat.
• Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
• Place 1 slice, buttered side down, in skillet.
• Place 1 or 2 slices of the cheese on top of this bread slice.
• Place pickle slice or slices on top of cheese.
• Place onion slices on top of pickles.
• Put other slice of bread, butter side up, on top.
• Fry in pan until both slices are golden brown, about 5-7 minutes.

VIDALIA ONION PORK CHOPS

Steps:

• Preheat oven to 350°F. Place the onion dressing in a bowl. Dip the pork chops in the dressing until fully coated.
• Place the bread crumbs in a zip top bag. After coating the pork chops, place them one at a time in the bag, and shake it to coat the chops in the bread crumbs.
• Place the coated chops in a baking dish and bake for 40 minutes.