Pork Chop Sandwich with Spicy Pickled Slaw

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Prep Time: 15 minutes

Cook Time: 6 minutes

Servings: 4


  • ¼ cup
    pickle juice from bread and butter pickle jar
  • ¼ cup
    mayonnaise (plus additional for rolls)
  • ½ tbsp
  • 4 cups
    green & red cabbage, shredded
  • ½ cup
    bread & butter pickles, chopped
  • 1 pinch
    kosher salt & freshly ground black pepper


  • 4
    Good Nature® Boneless Pork Loin Chops, cut ¾” thick (see note)
  • 1 tbsp
    olive oil
  • 2 tsp
    dried oregano
  • 4
    seeded kaiser rolls, split

In a large bowl, whisk together the mayonnaise, pickle juice, and sriracha. Stir in the cabbage and pickles and toss to combine; season with salt and pepper to taste.

Preheat grill to medium-high. Pat pork chops dry with paper towels and rub with oil, oregano, and salt and pepper to taste. Grill chops, uncovered, for 3 minutes per side or until internal temperature reaches 145°F in the thickest part of the meat. Grill rolls until browned and crisp.

Spread cut sides of rolls with mayonnaise and cover the bottom roll with coleslaw and a chop. Cover with the top of the roll, cut in half, and serve.

Note: To cut chops, place the loin fat side up on a cutting board. Using a sharp knife, cut perpendicular to the loin. Be sure to cut chops that are consistent in thickness to ensure even cooking.

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