Honey Dijon Pork Chop Sandwiches Recipe

One of my favorite things about being a blogger for Litehouse is that I have a refrigerator fully stocked with dressings at all times. I do enjoy the variety when it comes to using them on salads but I definitely don’t eat enough salads to use them all before they expire.  After tossing out more than my fair share of half-full bottles of dressing, I figured I should probably find some new uses for these dressings.

One of the most obvious alternative uses for salad dressings, especially the vinaigrettes, is to use them as marinades for your meat.  You can submerge any protein into a shallow dish and cover it with any vinaigrette or can you dilute the dressing slightly if you do not have enough. Marinating for a good 30 minutes to an hour should be just fine but for a more robust flavor I suggest an overnight marinade.

Use a meat hammer to pound out the pork chops Use a meat hammer to pound out the pork chops


Another alterative use for the vinaigrette dressings, or even the creamy dressings, is to use them as a base for a pasta salad. The creamy dressings such as ranch can be combined with sour cream or mayonnaise to add a full dose of flavor to a festive summer pasta salad. If you would like a lighter pasta salad I suggest using balsamic vinaigrette or a red wine olive oil.

Use Litehouse Lite Honey Dijon Vinaigrette as a marinade Use Litehouse Lite Honey Dijon Vinaigrette as a marinade


I have also started using my dressings as dipping sauce. Blue Cheese and Jalapeno Ranch are a great side sauce for chicken nuggets or freshly sliced vegetables. Of course you’ll want to be sure to use these in moderation but using lighter versions of these dressings will save on calories. I also use vinaigrette dressings to dip my bread. This is a lighter substitute to straight olive oil and still offers a great flavor. I also like to use dressings as sandwich toppings or in wraps. This can be a great alternative to mayonnaise because it is typically lower in fat and calories. Litehouse offers a Lite Salsa Ranch that I love to use in grilled chicken wraps and on turkey sandwiches. It offers just the right amount of zest and keeps my sandwiches from being too dry. My other new favorite is OPA Feta Dill. I have been making Greek chicken salad wraps for my lunch and this is the perfect compliment.

Honey Dijon Pork Chop Sandwich Ready to Eat Honey Dijon Pork Chop Sandwich Ready to Eat


So there you go. Look at all of the other things that you can do with your salad dressing. I used the Lite Honey Dijon as the marinade for my pork chop sandwiches in the recipe below.  Marinating the pork chops for one hour in the dressing helped to keep the juices in the meat and packed with flavor. I also tossed the arugula with a bit of extra dressing because I liked the flavor so much and the sweetness of the apple slices complimented both of these flavors nicely. My overall goal is to stop wasting my dressings and start being more creative! I think you should do the same.

Honey Dijon Pork Chop Sandwiches

Serves 4 | Finish in 1 hour

These pork chop sandwiches combine sweet and fresh flavors for the perfect summer meal.


4 thinly sliced pork chops,
1 onion,
1 tablespoon butter,
1 tablespoon olive oil,
2 cups arugula,
4 Kaiser rolls,
1 apple,
1 cup plus 1 tablespoon Litehouse Lite Honey Dijon Vinaigrette,


1. On a flat surface, use a meat hammer to pound out the pork chops to measure approximately ½” thickness. Place the pork chops in a shallow dish and pour 1 cup of Litehouse Lite Honey Dijon over the top and marinate for 30 minutes.

2. Slice the onion into ½” thick slices. Combine the butter and olive oil in a medium saucepan and heat over medium heat until the butter melts. Add in the onions and caramelize the onions over medium-low heat while the pork chops marinate.

3. While the onions caramelize and the pork chops marinate, core and thinly slice the apples and set aside. Toss the arugula with 1 tablespoon of vinaigrette and set to the side.

4. After 30 minutes, bring a large saucepan to medium heat and place the pork chops in the pan. Cook for 2-3 minutes on each side.

4. Assemble the sandwiches each with one pork chop. Evenly divide the caramelized onion, arugula and apple slices between the four sandwiches and serve.

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