Stuffed Pork Sandwich

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.

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.

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.

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

Carb Servings: 1 1/2 starch, 3 lean meat, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Calcium (19% daily value), Magnesium (16% dv), Potassium (15% dv).