Nashville Hot Pork Sandwich
Nashville Hot Pork Sandwich
Directions
- Coat your pork chops lightly on each side with flour and then add a one tablespoon of Nashville hot chicken rub on both sides.
- Heat oil in sauté pan over medium heat. Cook pork stirring until it gets to 160°F internal temperature and are golden brown.
- Remove from pan and place in a bowl. While the pork chop is resting, add remaining Nashville hot seasoning and toss to coat.
- Toast your brioche bun. Brush pork chops with molasses.
- Place pork chops on bottom of the bun then top with Cole slaw and pickles, top with bun and serve.
Ingredients
- (2) 3 oz. Allegiance® Pork loin, boneless
- 1/4 cup flour, all-purpose
- 2 tbsp. Brilliance Butter Flavored Oil
- 2 tbsp. Nashville hot chicken seasoning
- 2 tbsp. West Creek® Molasses
- 1 ea. brioche buns
- coleslaw
- 4 ea. Delancey Street Deli® Pickle, sliced
Coleslaw
Directions
- In a bowl toss together cabbage, vinegar, Dijon, and mayonnaise. Refrigerate for 2 hours for service.
Ingredients
- 1 cup West Creek® Mayonnaise
- 2 tbsp. West Creek® Vinegar, Apple Cider
- 1 tbsp. mustard, dijon
- 3 cups Peak Fresh Produce® Cabbage, shredded
