Spicy BBQ Buffalo Butter Pork Chop Sandwiches
with Ranchy Mayo & Chayote-Celery Slaw
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Brush pork chops with hot and spicy Buffalo butter while they grill on the barbecue. The juicy slices are stuffed into grilled hamburger buns lined with a schmear of ranch-spiced mayo. A helping of punchy chayote and celery slaw makes this a guaranteed crunch fest.
We will send you:
- 2 Pork chops
- 3 Celery stalks
- 15ml Minced garlic
- 1 Chayote
- 30ml Buffalo sauce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Artisan hamburger buns
- 12g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Barley • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Basting brush
Microwave
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
BBQ (or pan)
Total Fat
56 g
Saturated Fat
14 g
Sodium
1140 mg
Total Carb
53 g
Sugars
7 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Peel and cut the chayote into matchsticks; toss with a splash of the vinegar to prevent browning and season with S&P.
- Slice the celery crosswise on an angle.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the Buffalo sauce, ½ the garlic and S&P; stir well.
Grill the pork
- Pat the pork* dry and rub with a drizzle of oil; season with S&P.
- Add to the BBQ (or pan) and grill, brushing with the Buffalo butter often, 3 to 5 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the ranchy mayo
- Meanwhile, in a second small bowl, combine the mayo, ⅓ of the remaining vinegar, ½ the spices, the remaining garlic and S&P.
Make the slaw
- In a large bowl, combine the chayote, celery, remaining vinegar and spices, a drizzle of oil and S&P.
Grill the buns & serve
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
- Divide the bun bottoms and ½ the slaw between your plates.
- Top each bun bottom with the ranchy mayo, pork, remaining slaw and a bun top. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
