Place 1 cup parsley, orange zest, and juice, mint, and garlic in a food processor or blender. Cover and process or blend until smooth. Add olive oil, lime zest, 1/2 cup lime juice, and oregano. Cover and process or blend until smooth.
Recipe
Author
Hy-Vee Test Kitchen
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Description
We have just what you've been looking for: a delicious Cuban sandwich with a tasty mojo sauce! Grill juicy pork chops from Hy-Vee, then use them to make this hearty sandwich for lunch or dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. loosely packed fresh Italian parsley, divided | ||
| 1 tbsp. fresh orange juice | ||
| ¼ c. fresh mint, loosely packed | ||
| 6 clove(s) garlic, peeled | ||
| ½ c. Gustare Vita olive oil | ||
| 1 tbsp. lime zest | ||
| ½ c. plus 1 tsp. fresh lime juice, divided | ||
| 2 tsp. fresh oregano, finely chopped | ||
| 4 (4-oz. each) boneless pork top loin chops, 3/4-inch thick | ||
| ¼ c. Hy-Vee mayonnaise | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ⅛ tsp. kosher salt | ||
| ¼ c. Hy-Vee original yellow mustard | ||
| 4 Hy-Vee Bakery hoagie buns, split | ||
| 4 slice(s) Hy-Vee sliced Swiss cheese, halved | ||
| 8 slice(s) Hy-Vee thinly shaved deli ham | ||
| 16 spicy pickle chips |
Things To Grab
- Food processor or blender
- Large resealable plastic bag
- Charcoal or gas grill
- Meat thermometer
- Aluminum foil
- Cast iron skillet
Directions
Place pork chops in a large resealable plastic bag. Pour citrus-herb marinade over chops; seal bag. Turn bag to evenly coat chops with mixture. Refrigerate 6 to 24 hours, turning bag occasionally.
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (400 degrees). For spread, place remaining 1/2 cup parsley and 1 teaspoon lime juice, mayonnaise, pepper, and salt in a food processor or blender. Cover and pulse until combined; set aside.
Remove pork chops from marinade; discard marinade. Grill pork chops 8 to 12 minutes or until pork reaches 145 degrees, turning halfway through. Transfer chops to a cutting board; loosely cover with foil and let rest 5 minutes.
To assemble sandwiches, thinly slice pork into strips. Spread mustard on bottoms of buns. Top evenly with pork, Swiss cheese, ham and pickles. Spread mayonnaise mixture on bun tops; place on top to sandwich.
Place sandwiches on grill rack; place a cast-iron skillet on top of sandwiches to press them against grill rack. Grill for 2 minutes or until lightly toasted, turning halfway through. Cut in half and serve immediately.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 110mg
- Sodium: 1670mg
- Total Carbohydrates: 54g
- Protein: 48g
Daily Values
0%
Iron 35%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 15%
Recommended Pairing
Recommended Pairing
Firestone Walker Mind Haze IPA
This California-brewed IPA has intense tropical hops and juice, fruity, and creamy flavors.
Recipe Source:
Hy-Vee Seasons July 2022