Pork Chop Sandwiches

See the video here!

4-4 oz Center cut boneless pork chops 1-1 1/2" thick
4 Kaiser rolls
1 heritage tomato 1/4" slices
lettuce

Use the spiked side of a tenderizing mallet to beat the chops out to a round size just larger than the rolls.  Be careful not to beat them out too thin.

Season the chops on both sides with salt and pepper.  Place on a hot grill and grill both sides.  Do not overcook.  Make a brown gravy. using the recipe below.

For the gravy:

4 slices smoked bacon cut into 1” pieces

4 tblspns butter

1 tblspn olive oil

½ cup all purpose flour

1 ½ cups chicken stock

½ tspn red pepper flakes

salt to taste

Place the bacon into a cast iron frying pan and render the fat down. Remove the bacon pieces and add in the butter, olive oil, and flour and cook to a dark chocolate stage. Add in the stock and stir in the pepper flakes and salt.
After grilling place the chops in the gravy to coat.

Serve on the kaiser roll on top of the lettuce and tomato.  This goes very well with my collard greens and dirty rice.  Here are the recipes for those.  Enjoy!

Lou's Collard Greens

2 bunches collard greens

2 country hocks

32 ounces chicken stock

2 tblspns olive oil

1 medium onion diced

2 cloves garlic minced

2 tspns white vinegar

2 tblspns sugar

½ tspn red pepper flakes

salt to taste

Wash the greens in cold water and remove the stems. Stack the leaves and cut into ½” strips across the leaves. Place the olive oil in a pot with the onion and garlic and saute' until translucent. Add in the hocks and chicken stock and bring to a boil. Cook for 1 ½ hours. When the stock boils down add water to just cover the hocks. Remove the meat from the hocks, chop and return to the stock. Add in the remaining ingredients and cover. As soon as the greens wilt down add water to cover. Cook at a medium boil until the greens are tender and serve.

Lou's Dirty Rice

1 cup long grain rice

2 cups chicken stock

1 pound chicken livers cleaned and rinsed

½ green bell pepper diced

½ red bell pepper diced

1 medium onion diced

4 cloves garlic minced

2 tspn olive oil

1 tsp coarse Kosher salt

Place the olive oil in a sautee' pan with the peppers, onions, and garlic and saute' until translucent. Add in the livers and cook until thoroughly cooked through. Mash the livers into the pepper/onion mixture and add in the rice, salt and stock. Stir and bring to a boil. Turn the heat down to a low simmer, cover and allow to sit for 30 minutes until the rice is tender.