The perfect answer for “what’s for dinner” during the hectic preholiday weeks. These pork chop sandwiches are hearty and satisfying—and come together quickly.


  • 4 boneless ribeye (rib) pork chops (3/4-inch thick)
  • 1 teaspoon chili powder
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon oregano (crushed)
  • 1/4 teaspoon thyme (crushed)
  • 1/4 teaspoon black pepper
  • 4 slices tomatoes
  • 4 tablespoons cheese (jalapeno, shredded)
  • 4 sandwich buns (split and toasted)


  1. Stir together chili powder, salt, oregano, thyme and pepper. Rub herb mixture onto both sides of chops. Place pork on broiler pan. Broil 4 inches from the heat for 4 minutes. Turn meat; broil 3 minutes more until internal temperature on a thermometer reads 145 degrees F. Place tomato slices on pork; sprinkle with cheese. Broil 1 minute more or until cheese melts. Serve on toasted bun with lettuce.
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