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Wednesday, August 28, 2013

Grilled Pork Sandwich with Lemon Basil Mayo

We received some boneless pork loin chops along with a Christmas gift from Omaha Steaks.  My first attempt at cooking the pork yielded tasteless, dry hockey pucks, so the remaining two pieces stayed in the freezer for several months while I mustered the courage to try again.  Then one day while watching Giada, everyone's favorite perky Italian, she made sandwiches with grilled pork loin chops and they looked delicious.  Even so, I wasn't all that excited about this meal, but it turned out very well.  Jon was the grill master, and I handled the toppings. 

Also, can we go ahead and ignore the ice cubes floating in my wine glass?  The wine wasn't chilled, and I'm not so secretly an 80 year old woman.


Grilled Pork Sandwich with Lemon Basil Mayo
 original recipe from Giada De Laurentiis

2 boneless pork loin chops
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
1 lemon, zested (about 2 teaspoons)
1/2 lemon, juiced
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
lettuce leaves
smoked gouda cheese, cut into slices

Heat a grill pan or gas or charcoal grill.
Season pork chops on both sides with salt, pepper and herbes de Provence.
Grill until an instant read thermometer registers 160 degrees, about 10 minutes.
Allow pork chops to rest for 5-10 minutes, and then slice.

In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
Layer the cheese, sliced pork, lettuce and basil mayo on toasted bread.






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