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Melissa’s Pork Loin Chop Sandwich with Sweet Potato Fries

Ingredients

• 1 package AdapTable® Meals Smokey Mesquite Pork Loin Chop
• 1 bag pre-cut coleslaw, 14 ounces
• 1 large, sweet apple, such as gala
• 6 green onions, finely chopped
• 1/2 C mayonnaise
• 2 Tbsp white or rice vinegar
• 2 tsp granulated sugar
• 1 tsp salt
• 1/2 tsp ground black pepper
• 5 brioche or high-quality burger buns for serving
• Barbecue sauce for serving

Directions

1. 15-20 minutes before you plan to cook the meat, remove it from the fridge and let the meat rest at room temperature.
2. While the pork is resting, make your coleslaw.
3. Add the chopped coleslaw mix (pre-shredded cabbage and carrots) to a large bowl.
4. Use a cheese grater to shred the apple into the bowl (leaving the core behind); if you like larger pieces of apple, you can finely chop the apple instead of grating it.
5. Add the green onions (use both the white and green parts of the green onions for this recipe).
6. Add the mayonnaise, vinegar, sugar, salt, and black pepper. Stir well to combine. Set aside.
7. Preheat your grill over high heat. Clean and oil the grates.
8. Reduce the heat to medium and place the pork chops on the grill.
9. Cook for 2 to 2.5 minutes on each side or until the pork reaches 145 degrees F. on an instant-read thermometer; these pork chops will cook very quickly. Be sure to not overcook them as it will dry them out.
10. Remove the pork from the grill and let it rest for 3 minutes.
11. To make your sandwiches, place a cooked pork chop on the bottom of one bun, top with 1/4 C of the coleslaw mixture, and add 2 Tbsp of barbecue sauce on top of the coleslaw. Put the top bun on the sandwich and enjoy! Repeat with remaining ingredients