Hormel Brand Since 1891

Pork Sandwich with Red Pepper Mayonnaise

Recipe Collections:
Big Game & Tailgating , Grilling , Summer , Better For You
Preparation Method:
Meal / Dish Type:
Main Dish , Sandwiches and Wraps , Lunch , Dinner
Meal Occasion:
Total Time:
1 Hour

A grilled pork sandwich laden with fried onions and peppery arugula makes a perfect quick meal no matter the time of year.


  • 4 HORMEL® ALWAYS TENDER® Boneless Thin Center Cut Pork Chops
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons chipotle pepper sauce
  • 1 tablespoon olive oil
  • 2 medium onions, thinly sliced
  • 1 cup arugula or baby spinach
  • 4 crusty bread rolls, split and toasted
  • 1/2 cup DI LUSSO® Roasted Sweet Red Pepper Strips, drained
  • 1/3 cup mayonnaise
  • 1 clove garlic
  • Salt and freshly ground pepper, to taste


  1. Grease grill grate or grill pan. Prepare grill or pan for medium-high heat.
  2. In recloseable plastic food storage bag or shallow bowl, combine Worcestershire sauce, chipotle sauce and pork chops; stir to coat. Seal bag; let stand 10 minutes.
  3. Grill pork 3 minutes on each side or until grill marks appear and pork chops are cooked through.
  4. In large skillet, heat oil over medium heat. Add onions, salt and black pepper; cook, stirring occasionally, 10 minutes or until softened and browned.
  5. To make roasted pepper mayonnaise, in blender container or food processor bowl, combine roasted peppers, mayonnaise, garlic, salt and black pepper; blend until smooth.
  6. Spread roasted pepper mayonnaise over cut sides of rolls. Top bottom half of each roll with pork chop, onions and arugula. Cover with top halves of rolls.


  • The pork chops can also be cooked in a heated grill pan.