Name: Adobo Pork Sandwiches
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 8 thin-cut boneless pork chops (about 1 1/2 pounds); 1 teaspoon adobo seasoning; Kosher salt and freshly ground pepper; 3 tablespoons vegetable oil; 1 large cubanelle pepper, sliced; 1 small onion, sliced; 1/4 cup mayonnaise; 4 kaiser rolls, split and toasted; 2 cups thinly sliced iceberg lettuce; Pickled jalapeño or cherry pepper slices, for topping; Plantain chips, for serving

Directions

Score the fat edge of the pork chops in 2 or 3 places to prevent curling. Season the pork all over with the adobo seasoning, 1/2 teaspoon salt and a few grinds of pepper; let sit 15 minutes.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until hot. Working in 2 batches, add the pork chops and cook until browned and cooked through, flipping halfway through, 2 to 3 minutes; remove to a platter. Add the remaining 1 tablespoon vegetable oil, the cubanelle and onion; cook, stirring often, until browned and starting to soften, about 3 minutes. Season with salt and pepper.
Assemble the sandwiches: Spread mayonnaise on the roll bottoms, then top with the lettuce, some pickled peppers, 2 pork chops, the pepper-onion mixture and the roll tops. Serve with plantain chips.

Photograph by Andrew Purcell

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