Pork sandwiches with olive salsa

Yield: 2 Servings

Measure 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 \N 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)

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.

Similar recipes