Yield: 2 Servings
|2 teaspoons||Red wine vinegar|
|1 teaspoon||Olive oil|
|½ teaspoon||Ground cumin|
|½ teaspoon||Dried whole oregano|
|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.