Stuffed Pork Sandwich

By Meridian - 26751

  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

  • 2 thin slices Swiss cheese (1 ounce each), cut in half

  • 4 dill pickle sandwich slices

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1 tablespoon canola oil

  • 4 whole-wheat hamburger buns, toasted

  • 2 teaspoons Dijon mustard

  • 4 slices tomato

  • 2 romaine lettuce leaves, cut in half

  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 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.

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

  5. Makes 4 servings.

Nutritional Facts

Per serving
353 calories
15 g fat (5 g sat
6 g mono)
79 mg cholesterol
25 g carbohydrate
29 g protein
4 g fiber
612 mg sodium
522 mg potassium.
Nutrition bonus
Calcium (19% daily value)
Magnesium (16% dv)
Potassium (15% dv).
1 1/2 Carbohydrate Servings
1 1/2 starch
3 lean meat
1 fat

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2 replies

Avera 2009-02-18 21:43:49 -0600 Report

Sounds wonderful except for the mustard which I can leave off. I have a recipe for a very low carb hamberger bun which will bring the carbs in this down even lower. Did I mention that I also love pickles? Wonder why they taste so good when you eat them with pork?