Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from chops. Place pork in a resealable plastic bag set in a shallow dish.
For the marinade, in a medium bowl combine apple cider, molasses, vinegar, soy sauce, mustard, ginger, hot pepper sauce, and salt. Pour marinade over pork. Seal bag; turn to coat pork. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain pork, discarding marinade.
For a charcoal grill, grill pork on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the grill to lightly toast. Remove pork and buns.
Spread buns with mayonnaise. Line bottom of buns with leaf lettuce; top with grilled pork, tomato slices, onion slices and bun tops. If desired, serve with radish halves and/or cucumber slices.