A MUST TRY! Tay’s Pork-wiches with Tay’s Chimi Sauce

porksandwichtayschimisauce

AMAZING Marinade complimented with an AMAZING Sauce! You will not regret this Recipe (So, make EXACTLY As-Is). So Tasty, we’re making this AGAIN… TONIGHT! Leftover Meat? We melted Pepper Jack Cheese over top and topped with Sunny Side Up Eggs with Side of Toast and Salsa for Breakfast!

limeporkmarinade1
This Recipe Stems from our Best Dead Cow Marinade: Here

Bone-In Pork Chop Marinade
(Or, Steak. Pork’s BEST!):

3T Extra Virgin Olive Oil
3T Soy Sauce
2T Lime Juice (100% fridge kind)
2T Worcestershire Sauce
1tsp Regular Mustard
1T Garlic Powder
1tsp Onion Powder
1.5T Dried Basil
1/2tsp Course Black Pepper
1/8tsp Cayenne Powder

tayschimisauce.jpg

Tay’s Chimi Sauce
(Chimichurri- USE THIS!):

1T EVOO
6T Mayo
1/2 tsp Garlic Powder
1T White Wine Vinegar
2T Balsamic Vinegar
2T Dried Cilantro
1tsp Crushed Red Pepper Flakes
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Oregano
A lil shy 1/4tsp Sea Salt

Buns/Wraps of Choice (Also, AMAZING on Softshells the next day!)
Shredded Moz. Cheese
Toppings: Onions, sliced thin. Fresh Tomatoes or Pico (I used fresh tom.)

Evenly coat Chops with Marinade and Marinade about 5 hours. Mix Tay’s Chimi Sauce Ingredients, set in fridge til use.
BEST on Charcoal Grill (Tastes amazing if done right. If it tastes like Smoke… You are NOT doing it right!). Or cook in skillet… Just cook the Meat! 
Once cooked, allow to set a minute, covered. Thin Slice cooked Meat. Lay flat and top with Shredded Cheese and melt. Add to Buns/Wraps with Toppings of choice.
(Some topped with A LITTLE Ketchup on one Bun Slice, then Chimi Sauce on Other Bun Slice. Fresh Tomato Sliced. Red Onion Slices. Some liked it with no Ketchup, just Chimi Sauce).
 – Also, an Optional Topping: Dried Oregano seasoned Mushrooms sauteed w/ Butter Spray or Extra Virgin Olive Oil. I skipped.
LEFTOVERS?  Melt Cheese over Meat (I used PepperJack). Top Meat with Sunny Side Up Eggs. Serve with Toast and a lil Salsa on side! (I skipped Chimi Sauce).


Skillet Tip: Lightly Oil or Spray pan. Get to a nice heat, to a SIZZLE. Sear Pork on each side about 3-4 minutes, or til done. Allow to set a few minutes.
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We use Regular Charcoal for above recipe). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken tip: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
AVOID TOO MANY FLIPS. Allow meats to sizzle once it hits grill. Seal that side, flip. Seal other side. Locks in Moisture! Also, Meat cooks as it sits!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s