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Tuesday, April 29 2014
Stuffed Pork Sandwich
  • 4    4 ounces   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
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.

nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 15, chol. (mg) 79, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 6, fiber (g) 4, pro. (g) 29, sodium (mg) 612, Potassium (mg) 522, calcium (mg) 192, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email

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