June 01, 2018
Dinner, Lunch, Burgers,
Pork, Chops, Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, Buttermilk more
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"From one of our national supermarkets and their free monthly magazine September 2017."
Place the pork into a shallow casserole dish in a single layers.
Combine buttermilk, mustard, rosemary, salt and pepper in a jug, stirring well and the pour over the pork, turning to coast on both sides and then cover with plastic and refrigerate for at least 2 hours or overnight, turning the pork once.
Preheat a char-grill or barbecue grill over high heat.
Remove pork from the marinade, shaking off the excess and cook pork for 3 to 4 minutes each side and transfer to a plate, cover with foil and rest for 2 minutes.
Slice pork (removing bones if chops were used).
Fill buns with coleslaw (see recipe Crunchy Coleslaw With Buttermilk Dressing recipe #29620) and top with pork meat and serve with sauce.
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