• Katherine Arthurs

Hickory Smoke Salt Pork Loin Chop Gluten Free Sandwiches with Rosemary Charred Onions

This mid week meal is looking good. I love a good thick cut pork chop - BUT when your other half isn't a fan, I slice them thin + apply lots of seasoning + our favorite bbq sauce along with a gluten free ciabatta roll - it's a MEAL that we all LOVE.


I served these with my favorite Crispy Smashed Yukon Potatoes with Gorgonzola....I'm not really who is the star of the show, but all of our plates were cleaned.


Hickory Smoke Salt Pork Loin Chop Gluten Free Sandwiches with Rosemary Charred Onions


2 thick pork chops, each cut into 3 thin slices

1 teaspoon hickory smoked salt

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

1 tablespoon butter or cooking oil

1 large yellow onion, sliced

1 teaspoon dried rosemary

1 cup (or more) of your favorite bbq sauce or my homemade recipe here

Gluten Free Rolls - we love Schar


Pat the pork chops dry after you have sliced them thinly. Mix the hickory smoked salt, paprika, garlic powder + black pepper together in a small bowl. Sprinkle both sides of the pork with it. Let it sit.


Meanwhile, char the butter, onions + rosemary in a heavy dute pan (like a cast iron) over low to medium heat. This will take about 8-10 minutes. Move the onions around every once in a while. Turn the heat off + let rest in the pan.


Heat your grill or grill pan on high. When its hot, add the pork. Cook for 2 minutes on the first side. Flip over. Cook for another 2 minutes + remove from pan to a plate.


Toast your gluten free rolls. Assemble 1 or 2 pieces of pork on a roll, top with bbq sauce + charred onions. Enjoy right away or at room temperature.


Enjoy!


*I made this on my grill pan over my stove top - a little easier + faster than my grill but both will work great.


I served these with my favorite Crispy Smashed Yukon Potatoes with Gorgonzola