It’s Monday and I just have that Monday ‘blah’ feeling. I almost said “forget it!” and skipped cooking dinner all together, but I hated to waste the thawed out pork chops. I’m SO GLAD that I didn’t skip this recipe!!! My husband actually cooked these while I made the side dish, so I can attest to it being easy. He hardly asked any questions & didn’t say any bad words 🙂
The flavors of this sandwich are great! The pickle and the cheese give the right amount of saltiness. I was also very taken by the complex textures of such a seemingly simple sandwich. You’ve got soft bun and tomato, then a snap of crisp Romaine. When you get to the pork it’s tender, but you still have to get your teeth into it… The cheese and pickle are a squishy treat in the middle!! I couldn’t get enough!! If you like Cuban sandwiches, please try this recipe!!
Stuffed Pork Sandwich
Source: Eating Well Magazine – January/February 2009
Yield: 4 sandwiches
The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
2 thin slices Swiss cheese, (1 ounce each), cut in half
4 dill pickle sandwich slices
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 whole-wheat hamburger buns, toasted
2 teaspoons Dijon mustard
4 slices tomato
2 romaine lettuce leaves, cut in half
1. Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
2. Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
4. To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.
353 Calories; 15 g Fat; 5 g Sat; 6 g Mono; 79 mg Cholesterol; 25 g Carbohydrates; 29 g Protein; 4 g Fiber; 612 mg Sodium; 522 mg Potassium