Organic shoulder pork chop sandwich

How Maurice does it

1. 1

   In a glass bowl, combine chopped tomato, grated ginger, sliced red onion, lemon juice, sliced red chili, soy sauce, olive oil, thyme, pepper, and minced garlic.

2. 2

   Add the pork chops to the bowl, rub them with the marinade, cover, and shake to mix. Marinate for at least 1 hour.

3. 3

   Slice the baguette into 4 thick rounds and toast until lightly golden.

4. 4

   Slice the padrón peppers in half lengthwise. Heat a pan over medium heat, add olive oil and butter, then add the peppers and cook until blistered and softened. Remove and set aside.

5. 5

   In the same or a new pan, heat olive oil and butter over medium-high heat. Add the marinated pork chops and cook until browned and cooked through, flipping once. Remove pork to a cutting board and let rest.

6. 6

   Pour water into the hot pan to deglaze, scraping up browned bits to make a sauce. Set aside.

7. 7

   Slice the cooked pork chops into bite-sized pieces.

8. 8

   To assemble, place a small lettuce leaf on each toasted bread slice. Top with sliced pork, then a cooked padrón pepper half. Spoon the pan sauce over each sandwich.

9. 9

   Serve immediately as open-faced sandwiches.