EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 4-ounce boneless pork chops, 1/2 inch thick, trimmed||1 1/2 teaspoons canola oil|
|1 thin slice Swiss cheese, (1 ounce), cut in half||2 whole-wheat hamburger buns, toasted|
|2 dill pickle sandwich slices||1 teaspoon Dijon mustard|
|1/8 teaspoon salt||2 slices tomato|
|1/8 teaspoon freshly ground pepper||1 romaine lettuce leaf, 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 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.
To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.
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