Here is a recipe for one of my stellar sandwiches you can make at home.
Grilled Butterfly Pork Chop on Crusty Bun with Salsa
4 Boneless Pork Chops
4 crusty white buns
1 fruit (Mango, Apple or Pear)
.5 thinly sliced red onion
1 mined jalapeno pepper
.5 cup chopped cilantro
juice from 2 limes
2 garlic cloves
1 large egg yolk
2 tsp fresh lemon juice
.5 tsp dijon mustard
.4 cup extra virgin olive oil
3 tbs vegetable oil
1 tbs of sauce of your wish (grainy mustard, sambal, adobe sauce)
1. Butterfly your pork chop (meaning, open it like a book or cut it almost in half, through one side, stopping about a 1/4 inch from the edge). Coat it with salt, pepper, worchestire, oil and and smoky paprika, or anything else you find in your pantry and let stand.
2. Make a fruit salsa of your choice: Mango, Apple or Pear.
Dice the fruit and add to a bowl with red onion, jalapeno, cilantro, lime juice and salt and pepper to taste and set aside.
3. Make an aioli of your choice: Mix mayonnaise with either Sambal, Grainy Mustard or adobe sauce from your can of chipotle chilies.
If you are making your own, mash garlic into a paste with salt, smearing it on your cutting board with the tip of your chef's knife. Whisk together egg yolk, lemon juice and Dijon mustard in a bowl (tip: make a nest with your dish towel and secure the bowl so it doesn't slip and slide around). Combine the oils and start steaming into mixture very slowly, whisking all the while. If it starts to split, stop adding oil and whisk until fully blended and then continue adding oil. Whisk in garlic and whatever other flavor you wish!
4. Heat a large skillet pan and drizzle with vegetable oil. Start with the pork chops open, like an open book laying on a table. Cook for about 6 minutes, rotating to give good looking grill marks. flip and cook on other sides for 4 minutes each. Put on bun smeared with aioli and topped with salsa. Serve with a green salad and white wine sangria.