Portuguese-Style Pork Chop Sandwich

Cook Time 15 minutes (+ marination time)

Servings 4


4 thin pork loin chops

¼ cup white wine
3 bay leaves, torn
2 cloves garlic, bruised
2 small red chillies
1 tsp smoked paprika
½ a lemon, juiced
¼ cup extra virgin olive oil
Mayonnaise, to serve
4 crusty ciabatta rolls, toasted
Salt and pepper


Using a meat mallet, pound the pork chops to tenderise and flatten.

Combine wine, garlic, bay leaves, salt and pepper, a drizzle of extra virgin olive oil, and then add the meat. Coat with the liquid and then marinate in fridge for a few hours or even better overnight.

For the chilli sauce, pound the chilli in a mortar and pestle with a pinch of salt until it forms a paste. Now add the paprika and lemon juice followed by 1-2 tbsp extra virgin oil and pound again to combine.

Heat a BBQ, Tefal OptiGrill or large griddle pan. Drizzle pork with extra oil and sear pork for 2 minutes on each side. Once cooked, remove the bone.

Add mayonnaise to one side of the toasted ciabatta, then add the grilled meat and chilli sauce. Squash roll together and eat immediately.


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