2 ounces cherry peppers from jar halved lengthwise seeded
4 servings coarse kosher salt
2 teaspoons thyme leaves fresh minced
2 small garlic cloves smashed
4 teaspoons juice of lemon fresh
0.7 cup mayonnaise
0.3 cup olive oil extra-virgin
4 pork chops reserved from pork rib roast with fig and pistachio stuffing, cut from bone, very thinly sliced horizontally 1-inch-thick ()
1 small onion red very thinly sliced
Equipment
bowl
whisk
mortar and pestle
Directions
Place garlic cloves in mortar.
Add pinch of coarse salt and smash with pestle until paste forms. Alternatively, press garlic into small bowl; add coarse salt and mash with back of spoon to form paste.
Whisk in lemon juice, then olive oil and thyme.
Whisk in mayonnaise. Season with salt and pepper. DO AHEAD Garlic mayonnaise can be made 1 day ahead. Cover and chill.
Spread cut sides of baguette pieces with garlic mayonnaise. Divide pork among bottom pieces of bread.
Layer Peppadews, onion slices, and arugula atop pork.