- 8-10 Oz. of Pork Loin Chops
- Kosher Salt to Taste
- Pepper to Taste (Freshly Ground)
- BBQ Pork Seasoning to Taste
- Swiss Cheese
- 1 Garlic Clove
- 1 Cup of Mayonnaise
- 3 Tablespoons of Sriracha
- 4 Tablespoons of Lemon Juice (Freshly Squeezed)
- 4 Rosemary Olive Loaf Bread Slices
apple and fennel slaw
- 3 Tart Apples
- 2 Fennel Heads (Small)
- 1 Red Onion (Small, Thinly Sliced)
- 1/4 Cup of Olive Oil
- Salt, Pepper, and Parsley (To Taste)
- 2 Tablespoons of Lemon Juice
To make the sriracha mayonnaise, mix garlic, mayonnaise, sriracha, and lemon juice in a small bowl. Season with salt, then cover the bowl and chill it in the fridge.
To make the apple and fennel slaw, pour the lemon juice in a large bowl. Cut an apple in half, core, and julienne, then toss it in the lemon juice. Add the other ingredients in the bowl and let the mix marinate for 20 minutes.
Turn on the Blackstone Griddle. Set half to high heat and the other to low. You'll use the high heat zone for the chops and the low heat for other ingredients.
Lightly coat chops with olive oil and season evenly.
Cook each side of your pork chops for 4 minutes. Use a thermometer - they should have an internal temperature of 145 degrees.
Take the pork chops off the griddle and let rest for 15 minutes. Then, slice.
Place sliced Pork from 1 Loin in a pile on the low side of the griddle. Chop up and cook âcheesesteakâ style for 1 minute.
Place 2 slices of Swiss Cheese on top of the pork and cover with basting cover to melt.
Coat slices of rosemary olive loaf with sriracha mayonnaise. Place on low-heat zone of the griddle.
Put the pork loin chop with melted cheese on top of 2 bread slices.
Place apple and fennel slaw on top of the pork loin and cheese.
Add more sriracha mayonnaise to taste and then top off with remaining slices of bread for each sandwich.