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“I saw the first recipe for Pork Chop Sandwich and it sounds interesting enough to try, but it does not have a pork chop in it. This is the pork chop sandwich that I was introduced to a few years back by Bill Martin while we were roasting a whole hog overnight for a "pig picking". Its beauty is its simplicity but I just couldn't believe how good it tasted. It sounded too bland to me, but it came out SOOOOO good.”

Ingredients Nutrition

  • 4 pork chops, bone in 1.5 to 2 inch thick
  • 8 slices white bread
  • pepper, to taste
  • salt, to taste


  1. Sprinkle one side of the pork chops with salt and pepper.
  2. Repeatedly stab each pork chop 15-20 times with a fork (I was told that this tenderizes the meat and forces in the seasonings-- take it for what it is worth).
  3. Flip pork chops and repeat seasoning and stabbing.
  4. Grill pork chops over hot coals or medium heat on a gas grill, flipping at least once halfway through, until they reach an internal temperature of 155-160 (yes, I know about 165, etc, but they come out too dry at 165).
  5. If you prefer, you can use a wet mop while grilling but it is not necessary (When I do use a mop, it is 1 c cider vinegar, 4 oz commercial bbq sauce, 3 oz beer, salt, pepper, and tabasco to taste).
  6. Serve each chop between two slices of plain white bread.

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