Garlic Parmesan Pork Sandwich

Instructions

• Step 1: Burning the cherry pellets, preheat recteq to 375°F.
• Step 2: Place each pork chop between two pieces of parchment paper or plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound the pork chops to about ½-inch thickness.
• Step 3: In a large bowl, mix together the panko bread crumbs, Parmesan cheese, and 1 tablespoon Big Game Garlic Parmesan Wing Dust.
• Step 4: Lightly brush both sides of each pork chop with olive oil. Press each pork chop firmly into the bread crumb mixture, ensuring a good coating on both sides.
• Step 5: Place the bread crumb-coated pork chops on the Mesh Cooking Mat and then into the recteq. Cook for 5-10 minutes per side, or until the internal temperature reaches 145°F and the coating is golden brown.
• Step 6: In a small bowl, mix together mayo, garlic paste, and Big Game Garlic Parmesan Wing Dust to form a garlic aioli.
• Step 7: Split the sub rolls in half, spread the garlic aioli evenly over both buns and place them cut-side down on the grill during the last 2–3 minutes of cooking the pork to get a light toast.
• Step 8: After 1 minute, flip bun over and cover with shredded mozzarella. Allow to melt and then remove.
• Step 9: Top melted cheese with a light smear of marinara or pesto if you like. Add 1 pork chop and arugula, and smash sandwich together and cut in half.