Celery and jicama sticks with ranch dip and sweet-potato chips are good with this downright delicious sandwich. Finish with squares of crumb cake and chocolate milk.
Recipe information
Yield
Make 2 servings (can be doubled)
Ingredients
8 ounces boneless pork loin chops, cut crosswise into 1/4-inch-thick strips
2 tablespoons olive oil
1 large onion, thinly sliced
3 tablespoons bourbon
1/3 cup purchased barbecue sauce
2 large sandwich buns or kaiser rolls, split horizontally
1/2 cup purchased coleslaw
Preparation
Sprinkle pork strips with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork strips and sauté until just cooked through, about 2 minutes. Using slotted spoon, transfer pork strips to plate. Add onion to skillet. Sauté until golden brown, about 7 minutes; remove from heat. Add bourbon and stir up browned bits. Add barbecue sauce. Simmer until sauce thickens, stirring often, about 3 minutes. Return pork strips to sauce; heat 1 minute. Mound pork strips with sauce on bun bottoms; top with coleslaw and bun tops.
