Stuffed Pork Sandwiches for Two

 

Recipe for original Recipe before changes: www.eatingwell.com

Ingredients

  • 2 4-ounce boneless pork chops, ½ inch thick, trimmed
  • 1 thin slice Swiss cheese, (1 ounce), cut in half
  • 2 dill pickle sandwich slices
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons canola oil
  • 2 whole-wheat hamburger buns, toasted
  • 1 teaspoon Dijon mustard
  • 2 slices tomato
  • 1 romaine lettuce leaf, cut in half

Preparation

  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 ⅛ 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 medium 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.
Nutrition Facts
Servings 2.0
calories 283
Total Fat 14 g 22 %
Saturated Fat 5 g 24 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 630 mg 26 %
Potassium 13 mg 0 %
Total Carbohydrate 21 g 7 %
Dietary Fiber 6 g 23 %
Sugars 3 g
Protein 32 g 63 %
Vitamin A 9 %
Vitamin C 11 %
Calcium 9 %
Iron 13 %