Instead of the well-known “sausage and peppers” sandwich, try this one with smoked pork and bacon. If you like an intense smoked flavour, try smoking the peppers and onions as well, or using Hickory Jalapeño BBQ Sauce.
4 boneless pork chops
8 bacon slices
2 medium onions
1/2 red pepper, cored and sliced
1/2 yellow pepper, cored and sliced
2 tbsp oil
2-4 sandwich buns (kaiser, baguette, hero, etc.), sliced horizontally
Bradley Flavor Bisquettes
1. Pound the pork chops with a meat tenderizer. Wrap 2 slices of bacon around each tenderized pork chop. Place the wrapped chops on a smoker rack, keeping them stretched and flat.
2. Set up smoker for 275°F using wood bisquettes of choice (alder, cherry or pecan are nice).
3. Smoked the pork chops until they reach an internal temperature of at least 180°F (about 2 hours). By the time they reach this temperature, the bacon should be browned. If the bacon is not browned to your preference, let them smoke a bit longer.
4. While the chops are smoking, saute the onions and peppers with the oil in a saucepan on medium heat. Cook until they are tender and the onions are nice and browned.
5. Assemble the sandwiches, by placing the smoked pork chops, sautéed onions and peppers and BBQ sauce in the buns. Larger sandwich buns may need two chops.