BBQ Pork Sandwich - Kraft Recipes Top
Comida Kraft
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BBQ Pork Sandwich

Prep Time
Total Time

6 servings

Dress pork chops up with tangy BBQ sauce and sandwich them between toasted kaiser rolls for a great BBQ Pork Sandwich that will be the life of any party. No forks required for this BBQ Pork Sandwich.

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What You Need

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Make It

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  • Pound chops to 1/4-inch thickness. Sprinkle both sides of chops with pepper. Heat half the oil in large skillet on medium heat. Add 3 chops; cook 3 min. or until done (145º F), turning after 1-1/2 min. Remove from skillet; cover to keep warm. Repeat with remaining oil and chops.
  • Return chops to skillet; add barbecue sauce. Cook 2 min. or until chops are completely covered with sauce and sauce is heated through.
  • Fill rolls with chops and remaining ingredients.

Special Equipment Needed


Substitute lettuce for the spinach.

Special Extra

Add 1 Tbsp. chopped chipotle peppers to the barbecue sauce for extra kick.

Serving Suggestion

Serve with prepared KOOL-AID Lemonade.

Serving Suggestion

Serve with prepared COUNTRY TIME Lemonade.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 450
Total fat 18g
Saturated fat 6g
Cholesterol 70mg
Sodium 800mg
Carbohydrate 43g
Dietary fiber 2g
Sugars 11g
Protein 28g
% Daily Value
Vitamin A 50 %DV
Vitamin C 10 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Great taste and easy to make. Great taste and easy to make. My family loved it! I used our favorite BBQ sauce for a tangier bite and used Colby Jack cheese instead of American.
Date published: 2013-05-04
Rated 3 out of 5 by from Quick and easy to make. Quick and easy to make. Kids were not crazy about it. My husband and I liked it! Not bad flavor either.
Date published: 2013-03-25
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