EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|4 4-ounce boneless pork chops, 1/2 inch thick, trimmed||1 tablespoon canola oil|
|2 thin slices Swiss cheese, (1 ounce each), cut in half||4 whole-wheat hamburger buns, toasted|
|4 dill pickle sandwich slices||2 teaspoons Dijon mustard|
|1/4 teaspoon salt||4 slices tomato|
|1/4 teaspoon freshly ground pepper||2 romaine lettuce leaves, cut in half|
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.
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