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    Stuffed Pork Sandwich

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeAmericanPorkDinnerLunch

    Stuffed Pork Sandwich

    Low SodiumLow PotassiumHigh Protein Diabetes-FriendlyEgg-FreeNo ShellfishNut-FreeAmericanPorkDinnerLunch
    4 servings
    Active time: 30 minutes
    Total time: 30 minutes

    Description

    The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.

    Directions

    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories335 cal
    • Total Fat15 g
    • Saturated Fat4.7 g
    • Cholesterol0 mg
    • Sodium612 mg
    • Carbohydrate Total24.4 g
    • Protein26.4 g
    • Phosphorus348 mg
    • Potassium502 mg
    • Fiber4 g
    • Calcium204 mg

    Ingredients

    • 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
    • ¼ teaspoon salt
    • ¼ 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

    Ingredients

    • 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
    • ¼ teaspoon salt
    • ¼ 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

    Description

    The classic Cuban sandwich inspired this recipe. The original is made with ham, roasted pork, Swiss cheese and pickles pressed and griddled between two pieces of soft white bread. Our version cuts down on the meat and is served on a soft whole-wheat bun. Feel free to press it in a panini maker to make it crispy. Serve with vinegary coleslaw.

    Directions

    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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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