Barbecue Pork Chop Sandwiches with Crunchy Apple Slaw
Crispy Zucchini Fries
Ingredients
- 6 thin boneless pork chops
- ½ (18-oz) bottle barbecue sauce
- 6 sesame seed hamburger buns, split
- 1 (16-oz) pkg tricolor coleslaw
- 2 apples, thinly sliced (such as Fuji)
- ½ cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 tsp honey
Instructions
- Preheat grill or grill pan to medium-high heat. Season pork lightly with salt and pepper; brush with ½ cup barbecue sauce.
- Grill pork, covered, 3 to 4 minutes per side or to desired doneness. Grill buns, cut sides down, 1 minute or until toasted.
- Spread bottom buns with additional barbecue sauce; top with pork.
- Stir together coleslaw, apples, mayonnaise, vinegar, and honey in a large bowl; season with salt and pepper to taste. Top pork with coleslaw, and cover with bun tops.
Side Dish Ingredients
- 2 large eggs
- 1¼ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic salt
- ½ tsp pepper
- 3 zucchini, cut into 3-inch sticks
- ½ cup all-purpose flour
Side Dish Instructions
- Preheat oven to 425°F. Lightly beat eggs in a shallow dish. Combine breadcrumbs, cheese, garlic salt, and pepper in a second shallow dish.
- Toss together zucchini and flour in a large bowl. Dip zucchini in eggs, letting excess drip off. Dredge in panko mixture to coat. Place in a single layer on a lightly greased baking sheet.
- Bake 20 to 25 minutes or until browned and crisp.
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