• Combine all the marinade ingredients in a small bowl, mix well.
• Place pork chops into a large ziplock bag. Pour in marinade. Squeeze out as much air as possible, and seal. Massage the bag so that both sides of the pork chops are coated with the marinade. Marinate in fridge for at least 1 hour, preferably overnight.
• Right before cooking, split Portuguese rolls in half and brush the cut sides with a generous amount of butter.

To cook on the grill

• Light one chimney full of charcoal. When the charcoal at the top of the chimney is lit, put on heat resistant gloves and pour the charcoal over one side of the coal grate to create a moderate two-zone fire. Set the cooking grate in place, cover the grill, and preheat for 5 minutes. Clean the cooking grate.
• Pat pork chops dry with paper towel and lightly season with sea salt.
• Arrange pork chops over direct fire. Cook until both sides turn golden brown, about 3 minutes per side. Lift a pork chop with a pair of tongs and insert a thermometer through the side of the chop away from the bone; it should read 60 degrees C (140 F). Transfer the pork chops to a tray and let rest for 5 minutes. The internal temperature should rise to 63 to 65 C (145 to 150 F).
• While resting the pork chops, grill the cut sides of the Portuguese buns over direct fire until browned.
• Assemble the buns and serve immediately.

To cook on the stove

• Heat a cast iron pan over medium heat until hot. Cook the cut sides of the Portuguese buns until browned.
• Pat pork chops dry with paper towel and lightly season with sea salt.
• Add 2 tablespoon of oil to the same cast iron pan. Carefully place a pork chop into the pan and press with a spatula, so the chop will stay flat during cooking. When the first pork chop has cooked for about a minute, place another chop and press it with a spatula, repeating the process for each chop. Cook until both sides are evenly browned, and the internal temperature reaches 60 degrees C (140 F). Let rest for 5 minutes. The internal temperature should rise to 63 to 65 C (145 to 150 F).
• Layer a pork chop, sliced tomato, and onion in each roll. Serve immediately with your choice of sauce.