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South Bend Grilled Golden Dome Pork Chop Sandwich
Notre Dame Fighting Irish
1 hour, 10 minutes
15 to 20 minutes
Approx. 1 hour, 30 minutes
1 cup Heinz® Mustard
1/2 cup cider vinegar
3/4 cup brown sugar
2 tsp. Lea & Perrins®
2 tsp. salt
1 tsp. black pepper
1/4 tsp. cayenne
6 boneless pork chops, about 1/2-inch thick
6 pretzel buns
An hour before you plan to cook, make the barbecue sauce.
In a medium saucepan over medium heat, combine the mustard, vinegar, sugar, Lea & Perrins®, salt, pepper and cayenne.
Mix well and bring to a simmer, then cook for 5 minutes, stirring often.
Remove from the heat and set aside.
Prepare the grill to cook hot and direct.
Season the chops liberally with the rub.
Place them on the grill and cook for 4 to 5 minutes until golden brown on the bottom.
Flip the chops and cook another 4 to 5 minutes until golden brown on the second side and cooked to an internal temperature of 150°F.
Remove from the grill and immediately coat heavily with the barbecue sauce. Toast the buns quickly on the grill.
Place a chop on each bun, replace the top and serve.
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