A man's hands holding a Grilled Mojo Cuban Sandwich

Hands On:

35 minutes

Total Time:

415 minutes

Serves:

Ingredients

1 ½ cups fresh Italian parsley, loosely packed; divided
1 tbsp fresh orange juice
¼ cup fresh mint, loosely packed
6 clove(s) garlic, peeled
½ cup Gustare Vita olive oil
1 tbsp lime zest
½ cup plus 1 tsp. fresh lime juice, divided
2 tsp fresh oregano, finely chopped
4 (4-oz. each) boneless pork top loin chops, 3/4-inch thick
¼ cup Hy-Vee mayonnaise
¼ tsp Hy-Vee ground black pepper
⅛ tsp kosher salt
¼ cup Hy-Vee original yellow mustard
4 Hy-Vee Bakery hoagie buns, split
4 slice(s) Hy-Vee sliced Swiss cheese, halved
8 slice(s) Hy-Vee thinly shaved deli ham
16 spicy pickle chips

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Preparation

Place 1 cup parsley, orange zest, and juice, mint, and garlic in a food processor or blender. Cover and process or blend until smooth. Add olive oil, lime zest, ½ cup lime juice, and oregano. Cover and process or blend until smooth.

Place pork chops in a large resealable plastic bag. Pour citrus-herb marinade over chops; seal bag. Turn bag to evenly coat chops with mixture. Refrigerate 6 to 24 hours, turning bag occasionally.

Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (400°). For spread, place remaining ½ cup parsley and 1 teaspoon lime juice, mayonnaise, pepper, and salt in a food processor or blender. Cover and pulse until combined; set aside.

Remove pork chops from marinade; discard marinade. Grill pork chops 8 to 12 minutes or until pork reaches 145°, turning halfway through. Transfer chops to a cutting board; loosely cover with foil and let rest 5 minutes.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		660
% Daily Value*
Total Fat: 26g		33%
	Saturated Fat: 7g
	Trans Fat: 0g
Cholesterol: 110mg		37%
Sodium: 1670mg		73%
Total Carbohydrate: 54g		20%
	Dietary Fiber: 3g	11%
	Sugars: 6g	12%
Protein: 48g		96%