Tuscan Pork Sandwich

This entree sandwich can be made for a quick dinner or something different for guests.

Serves: 6
Cook Time: 20 Minutes

Ingredients

• 6 Smithfield Boneless Pork Chops (1/2-inch thick)
• 6 tablespoons olive oil
• 4 tablespoons Dijon-style mustard
• 2 tablespoons lemon juice
• 2 tablespoons Worcestershire sauce
• 6 cloves garlic, minced
• 2 teaspoons dried rosemary, crushed
• 1/2 cup pitted chopped oil-cured black olives (such as kalamata)
• 6 slices unpeeled eggplant, 1/4-inch thick
• 1 loaf crusty French or Italian bread, cut in half horizontally
• 1 7-ounce jar roasted red peppers, halved
• 4 1-ounce slices Fontina or Provolone cheese

Steps

Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice, Wocestershire, garlic and rosemary in work bowl of food processor or blender; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for basting chops and eggplant. Add olives to remaining mixture and reserve.
Brush chops with olive oil mixture (without olives). Grill chops 5-7 minutes per side until nicely browned. Remove to plate. Brush eggplant with same olive oil mixture. Grill 2-3 minutes per side or until just tender. Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly slice pork chops; layer over cheese and top with roasted pepper halves and top half of bread.

Serving Suggestions

Make the olive topping ahead of time to allow flavors to fully blend. Serve with cold garbanzo beans and grilled vegetables.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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Comments (1) Post Your Comment

MaryannD
I made this recipe using sliced pork tenderloin in place of pork chops. Sooooo delicious!

This recipe is a keeper and is a perfect "10"!

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