Barbecue Pork Chop Sandwiches with Crunchy Apple Slaw

Crispy Zucchini Fries
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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

  1. Preheat grill or grill pan to medium-high heat. Season pork lightly with salt and pepper; brush with ½ cup barbecue sauce.
  2. Grill pork, covered, 3 to 4 minutes per side or to desired doneness. Grill buns, cut sides down, 1 minute or until toasted.
  3. Spread bottom buns with additional barbecue sauce; top with pork.
  4. 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

  1. Preheat oven to 425°F. Lightly beat eggs in a shallow dish. Combine breadcrumbs, cheese, garlic salt, and pepper in a second shallow dish.
  2. 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.
  3. Bake 20 to 25 minutes or until browned and crisp.

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