Game day Grilled Pork Chop and Chianti Cheese Fondue Sandwich and Tailgate Baked Beans
Mary Beth Thornton created an American-cheese sauce for grilled pork chop sandwiches. The pairs the sandwich with cumin- and Chianti-infused baked beans.
John Starks | Staff Photographer
Mary Beth Thornton
6 pork loin chops, ½-in thick
1 medium onion, cut into ½-inch slices
6 Italian rolls, sliced
1 teaspoon ground cumin
1⁄8 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup Querceto Chianti Classico
Chianti Fondue Sauce
¼ cup Querceto Chianti Classico
6 slices American cheese
1⁄3 cup mayonnaise
½ teaspoon ground cumin
1 tablespoon sliced jalapeño peppers
Tailgate Baked Beans (recipe follows)
Place the pork chops into a gallon-sized resealable plastic bag. Add all the marinade ingredients and seal. Let sit for 30 minutes at room temperature.
For the cheese sauce: In food processor blend wine, cumin, mayonnaise, cheese and jalapeño until smooth. Set aside.
Grill the pork and onions over direct medium heat until onions are tender and until pork is firm and no longer pink in center, about 5-7 minutes, turning once.
Brush bread with olive oil, and toast over medium heat about 1 minute on each side until toasted.
When pork is done, add onions to top of pork then add fondue sauce to top of pork. The sauce will melt onto the pork. Place pork on top bread. Serve warm.
Cook's note: The sauce can be also drizzled over your favorite kebabs, chicken, burgers or steaks.
Mary Beth Thornton
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