Makes 4 servings
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
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
Method :
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.
Nutrition Information:
Per serving:
353 calories;
15 g fat (5 g sat, 6 g mono);
79 mg cholesterol;
25 g carbohydrate;
29 g protein;
4 g fiber;
612 mg sodium;
522 mg potassium.
Nutrition bonus:
Calcium (19% daily value),
Magnesium (16% dv),
Potassium (15% dv).
1 1/2 Carbohydrate Servings
Exchanges:
1 1/2 starch,
3 lean meat,
1 fat
Source : Mrs. Nicky, Low Fat Good Cooking
