Thursday, January 22, 2009

Stuffed Pork Sandwiches

The pork chops I made Monday for supper came from a large package so I only cooked a few of them and saved the rest for a couple more meals. One of those meals was stuffed pork sandwiches that I made tonight. The recipe comes from the February 09 issue of Eating Well:

Stuffed Pork Sandwiches
Per serving: 353 calories, 15 g fat, 25 g carbs

4 4 oz. boneless pork chops, 1/2 inch thick, trimmed
2 thin slices Swiss cheese, cut in half
4 dill pickle sandwich slices
1/4 tsp. salt
1/4 tsp freshly ground pepper
1 TBS canola oil
4 whole-wheat hamburger buns, toasted (I used ciabatta buns)
2 tsp. Dijon mustard (we used a little mayo instead)
4 slices tomato
2 Romaine lettuce leaves, halved
Cut each pork chop in half horizontally, stopping short of the opposite side. (I sliced mine when they were still partially frozen.)
Open each chop and place between pieces of plastic wrap. (I put them inside a zipper bag.) Pound with a meat mallet until flattened to an even thickness, about 1/4 - 1/8". Place a slice of cheese and a pickle on one half of each chop.

Fold the other side of the chop over, like a book, and press closed. Season both sides with salt and pepper.

Heat the oil in a large skillet over med-hi heat. Add the stuffed chops, reduce heat to medium, and cook until golden brown and cooked through, 3 -5 minutes on each side.

To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice, and lettuce.

Greg doesn't "do" fresh tomatoes, so I just left the lettuce and tomato off. Instead, he added a bit of the coleslaw to his sandwich and said it was very good.

I also served whole grain Sun Chips on the side.
This was a very tasty and quick supper since I had the chops sliced ahead of time, and used a bag of shredded cabbage. I also had the dressing for the coleslaw made ahead.
This sandwich is a lighter version of a Cuban sandwich. If you've not had one of those, go find one and prepare to fall a little bit in love.
There is one large pork chop left from that package that I'll cook up this weekend and combine with the rest of the cabbage and some eggroll wrappers. Yum.

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