Sandwich #267—“Brady Bunch Special” Pork Chop Sandwich with Apple and Onions

By 300 Sandwiches

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266porkchopappleLOHahaha. Aren’t I clever?

Why I thought of this Brady Bunch reference is baffling—I have not seen an episode in years. But what else would be more fitting for that pear and apple butter I made the other day than a version of a pork chop and applesauce sandwich?

For dinner the other night, I whipped up a pork chop sandwich with buttery apples and onions and smeared on my homemade pear apple butter. The pretzel hamburger buns, which I found at Whole Foods, were ridiculously tasty, too. I could eat a whole package of them in one sitting. But for the sake of my thighs, I shall refrain.

I had dinner for my darling E ready in under a half hour. These are my fast version of a “pork chops and applesauce” sandwich. Since it’s slow cooker season, I’m going to try another pulled pork version over the weekend, since E and I will be around doing wedding research and doing a thorough fall clean out of our office, which will include a shopping trip to get new supplies and organizing units.

Oh, honey, you didn’t know that was the plan? Well, now you do!

Happy weekend, y’all!

4 boneless pork chops
pinch salt
pinch pepper
1/2 teaspoon paprika
1 medium onion, sliced
1 green apple, sliced
1/4 cup cider beer
1 pat butter
3 tablespoons olive oil
1 cup arugula
1/4 cup pear apple butter
4 hamburger bun pretzel rolls

First, season pork chops with salt, pepper and paprika. Warm a tablespoon of olive oil in a large skillet over medium heat. Brown pork chops for about 5 minutes on each side, turning once. (They can be slightly undercooked as you’ll add them back to the pan later) Remove from heat and set aside.

Next, add apples and onions into skillet along with cider beer. Simmer over medium heat until most of the liquid evaporates and until onions are brown, about 5 minutes. Then, add a pat of butter, and let melt. Add pork chops back into the pan and let cook until chops are thoroughly cooked, another 3 to 4 minutes. Remove when chops are golden brown and cooked through.

Toast buns. Dress arugula in a tablespoon of olive oil. Assemble sandwiches by spooning on a smear of pear apple butter on each side of bun. Then layer on arugula, then a pork chop, then spoon on a tablespoon or two of apples and onions, then top with top of bun. Makes four sandwiches.

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