This entree sandwich can be made for a quick dinner or something different for guests. Make the olive topping ahead of time to allow flavors to fully blend. Serve with Cold Herbed Garbanzo Beans and grilled vegetables.
6 pork chops, boneless, 1/2-inch thick
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
1/2 cup oil-cured black olives, pitted, chopped,such as Kalamata
6 slices eggplant, unpeeled, 1/4-inch thick
1 loaf crusty French or Italian bread, cut in half horizontally
1 (7 ounce) jar roasted red peppers, halves
4 (1 ounce) slices Fontina or Provolone cheese
Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in work bowl of food processor or blender; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for basting chops and eggplant. Add olives to remaining mixture and reserve.
Brush chops with olive oil mixture (without olives). Grill chops 3-4 minutes per side until nicely browned. Remove to plate.
Brush eggplant with same olive oil mixture. Grill 2-3 minutes per side or until just tender. Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices.
Thinly slice pork chops; layer over cheese and top with roasted pepper halves and top half of bread.
Prep time 15 minutes
Cook time 25 minutes
Nutritional Information: Calories: 550 calories Protein: 37 grams Fat: 27 grams Sodium: 1060 milligrams Cholesterol: 75 milligrams Saturated Fat: 7 grams Carbohydrates: 37 grams
Reprinted with permission from the National Pork Board - porkbeinspired.com.