Barbecued Pork Sandwiches with Slaw

Turn ordinary pork chops into a saucy hoedown feast in just 15 minutes!

Barbecued Pork Sandwiches with Slaw

LiveBetterAmericaRecipe by LiveBetterAmerica

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15 minutes

15 minutes

4 sandwiches

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Nutrition Info

  • 1 Sandwich
  • 370
  • 13g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 75mg
  • 610mg
  • 33g
    (Dietary Fiber 4g, Sugars 16g)
  • 30g
  • Percent Daily Value*
  • 25%
  • 10%
  • 8%
  • 15%
  • Exchanges
  • 1/2
  • 3 1/2
  • 1
  • 1
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Call on Cabbage

    Cabbage contains fiber plus a high percentage of water. That means fewer calories for the same weight of food. Try using shredded cabbage in place of lettuce in sandwiches and salads.

  • Success Hint

    The pork is easier to slice thinly if frozen about 30 minutes before slicing.

  • Variation

    Grate an apple and stir into the coleslaw mix.

Ingredients

  • 2  cups coleslaw mix (from 16-oz bag)
  • 3  tablespoons reduced-fat coleslaw dressing
  • 2  teaspoons canola oil
  • 4  boneless pork loin chops, about 3/4 inch thick (4 oz each), trimmed of fat, cut into 1/8-inch strips
  • 1/3  cup barbecue sauce
  • 4  whole wheat burger buns, split

Directions

  1. 1In medium bowl, toss coleslaw mix with dressing. Cover and refrigerate until ready to serve.
  2. 2In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes, or until pork is no longer pink in center. Stir in barbecue sauce; cook until thoroughly heated.
  3. 3Divide pork mixture evenly among bottom halves of buns. Top with coleslaw and top halves of buns.

Categories: Course, Main Dishes

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