Pork Chop Sandwich Ii

1. 1

   Sprinkle one side of the pork chops with salt and pepper.

2. 2

   Repeatedly stab each pork chop 15-20 times with a fork (I was told that this tenderizes the meat and forces in the seasonings-- take it for what it is worth).

3. 3

   Flip pork chops and repeat seasoning and stabbing.

4. 4

   Grill pork chops over hot coals or medium heat on a gas grill, flipping at least once halfway through, until they reach an internal temperature of 155-160 (yes, I know about 165, etc, but they come out too dry at 165).

5. 5

   If you prefer, you can use a wet mop while grilling but it is not necessary (When I do use a mop, it is 1 c cider vinegar, 4 oz commercial bbq sauce, 3 oz beer, salt, pepper, and tabasco to taste).

6. 6

   Serve each chop between two slices of plain white bread.

* Per serving · 4 servings · Values may vary.