Nashville Hot Pork Sandwich

Directions

  1. Coat your pork chops lightly on each side with flour and then add a one tablespoon of Nashville hot chicken rub on both sides.
  2. Heat oil in sauté pan over medium heat. Cook pork stirring until it gets to 160°F internal temperature and are golden brown.
  3. Remove from pan and place in a bowl. While the pork chop is resting, add remaining Nashville hot seasoning and toss to coat.
  4. Toast your brioche bun. Brush pork chops with molasses.
  5. 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

  1. 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