• 30minutes
  • 332calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 4-ounce boneless pork chops,

  2. 1/2 inch thick, trimmed

  3. 1 thin slice Swiss cheese, (1 ounce), cut in half

  4. 2 dill pickle sandwich slices

  5. 1/8 teaspoon salt

  6. 1/8 teaspoon freshly ground pepper

  7. 1 1/2 teaspoons canola oil

  8. 2 whole-wheat hamburger buns, toasted

  9. 1 teaspoon Dijon mustard

  10. 2 slices tomato

  11. 1 romaine lettuce leaf, cut in half

Instructions Jump to Ingredients ↑

  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 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.


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