The Legendary BHS Chuckwagon BBQ Pork-Chop Sandwich
6 boneless pork loin chops -- each 1¼- to 1½-inch thick, brined if desired (see recipe below)
Lawry's Seasoned Salt
2 cups of your favorite barbecue sauce -- we use Rose's which is nice and thick, plus a little extra
6 large hamburger buns
You'll need grill tongs and an instant-read thermometer. If using a gas grill, preheat grill to 325 degrees. If using a charcoal grill, you may want to consider an indirect cooking method so your grill does not become too hot. Clean grill well and brush with a little vegetable oil to help prevent chops from sticking.
Place fresh chops on the grill and sprinkle generously with Lawry's Seasoned Salt. Close the grill and allow to cook for 15-20 minutes, checking the grill temperature frequently to make sure the temperature stays below 325 degrees. One of the keys to great chops is not to "fiddle" with them too much while they are cooking. Chops are ready to turn when they start to appear cooked around the edges.
While chops are cooking, place barbecue sauce in a bowl as deep as possible, but able to accommodate one of your chops.
Turn the chops with tongs and sprinkle again with season salt. Close the lid and allow to cook 15 additional minutes, again watching the grill temperature. Chops are done when the internal temperature of the center of the chop registers 145 degrees on an instant-read thermometer. (Be sure to insert the thermometer through the side of the chop.)
When they are ready, remove the chops from grill one at a time, immediately placing each chop in barbecue sauce, turning to generously coat, and then placing on a bun. Wrap each sandwich in aluminum foil and place in a warm oven, approximately 225 to 250 degrees for at least 15 minutes. Please do not skip this step as it allows the meat to rest and the bun to absorb some of the sauce. Yes, the bun does "squish" a little, but this is all part of what makes the sandwich so good. Enjoy!
Brine: Dissolve ¼ cup each kosher salt and sugar in 2 cups boiling water. Remove from heat and add two cups of ice water to chill. Place pork chops in a gallon zip-top bag and add the brine. Place the pork chops in a large resealable plastic bag; add the cooled brine. Seal the bag, pressing out as much air as possible. Turn to coat. Place in 9-x-13-inch baking dish to catch any leaks. Refrigerate a minimum of 6, but no more than 12 hours. Remove chops from brine, drying each with a paper towel before placing on the prepared grill. Discard the brine.
What should the internal temperature of the pork chop be? Per the FDA -- "Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 degrees as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming." For details, see fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe- temperature-chart.