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One pot wonder
Ready in 10 minutes

Bourbon-Rubbed Pork Chop & Sautéed Onion Sandwiches

with Dill Pickle on Pretzel Buns

Cooking time

10 minutes

Servings

2/4

Calories

860 /serving

Sandwich stairway to heaven! Our popular BBQ on Bourbon Street spice blend gives the pork a sweet and smoky profile, while a slathering of BBQ sauce gets the sautéed onion gleaming with Southern flavours. Sear the boneless chops and slice them for nestling on toasted pretzel hamburger buns. Layer on the mayo, juicy meat, onion and dill pickle, slap down some coleslaw on the side, and call it divine intervention.

We will send you:

  • 300g Pork chops
  • 150g Matchstick carrots
  • 200g Shredded red cabbage
  • 1 Onion (or shallot)
  • 15ml Apple cider vinegar
  • 30ml BBQ sauce
  • 60ml Mayonnaise
  • 1 Dill pickle
  • 2 Pretzel buns
  • 13g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Eggs, Mustard, Sulphites, Wheat, Barley

You will need:

Large pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
8 g
Sodium
2430 mg
Total Carb
79 g
Sugars
18 g
Protein
46 g
Fibre
8 g
Preparation
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Start the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. Cook, 3 to 5 min. on one side, until browned.
a picture
Mise en place
Meanwhile, thinly slice the pickle lengthwise. Halve, peel and thinly slice the onion.
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Finish the pork & sauté the onion
Flip the pork and add the onion. Sauté, without flipping the pork, 3 to 5 min., until the pork* is cooked through and the onion is browned. Remove from the heat and transfer the pork to a cutting board. To the pan of onion, add the BBQ sauce and S&P; stir well.
a picture
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, carrots, vinegar, ¾ of the mayo, the remaining spices and S&P
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Finish & serve
Warm the buns in the toaster. Thinly slice the pork against the grain. Divide the bun bottoms between your plates and spread with the remaining mayo. Top with the pork, onion, pickle and a bun top. Serve the slaw on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.