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.
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
|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
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.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 110mg
- Sodium: 1670mg
- Total Carbohydrates: 54g
- Protein: 48g
This California-brewed IPA has intense tropical hops and juice, fruity, and creamy flavors.
Hy-Vee Seasons July 2022