Ingredients
3 2 bone in pork chops
3 bolillos
1 steak tomato
1 small red onion
1 romaine lettuce heart
3 sliced pickled jalapeños
2 tbsp mayo
¼ lb queso fresco
1 large avocado
Spanglish asadero al pastor seasoning
Directions
Step 1
Preheat the grill to 350 degrees. Make a 2 zone cooking on the grill, one hot and one cool.
Step 2
Place the coals on one side, now season the pork chops. I used Spanglish asadero al pastor seasoning but you can use your favorite seasoning.
Step 3
Set the pork chops aside. Now it’s time to slice the veggies. Slice the tomatoes into thin rounds, same with the onions. You can leave the lettuce leafs whole. For the avocado, don’t cut it until your ready to put the sandwich together.
Step 4
Cook the pork chops. Sear the pork chops until you get a nice char and color, once this is achieved and place on the cooler side of the grill and let them finish cooking to 145 internal temperature.
Step 5
When the pork chops are done, remove and let rest for 5 min before slicing into them.
Step 6
While they are resting, toast the bread, use either mayo or butter on the bread.
Step 7
Now slice the pork chops.
Step 8
Assemble, add mayo to the bun, lettuce, tomato, the sliced pork chop, onion, avocado, queso fresco and finally the jalapeños.
