Pork sandwiches with olive salsa
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Red wine vinegar |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried whole oregano |
| ½ | teaspoon | Paprika |
| 2 | larges | Cloves garlic, crushed |
| 2 | Lean boneless center-cut loin pork chops, (4-ounce) | |
| ½ | cup | Bottled roasted red pepper, chopped |
| ½ | cup | Diced tomato |
| ¼ | cup | Pimento-stuffed olives, chopped |
| 1 | tablespoon | Finely chopped fresh cilantro |
| 2 | slices | Potato bread or bakery white bread, (2-ounce) (1-inch-thick) |
Directions
Combine first 6 ingredients in a small bowl; stir well. Rub pork with spice mixture.
Place pork in a shallow dish; cover and refrigerate 30 minutes.
Combine roasted pepper, tomato, olives, and cilantro in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Set aside, and keep warm.
Broil pork 3 inches from heat 2 minutes on each side or until done. Cut pork diagonally across grain into thin slices. Spoon ¼ cup olive mixture onto each bread slice; top with pork slices and remaining olive mixture.
Yield: 2 servings.
Per serving: 555 Calories; 22g Fat (37% calories from fat); 32g Protein; 56g Carbohydrate; 76mg Cholesterol; 784mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #450 by igor@... on Jan 28, 1997.