Name: Pork Sandwiches with Olive Salsa
Ingredients: 2 ts Red wine vinegar; 1 ts Olive oil; 1/2 ts Ground cumin; 1/2 ts Dried whole oregano; 1/2 ts Paprika; 2 lg Cloves garlic, crushed; 2 Lean boneless center-cut loin pork chops, (4-ounce); 1/2 c Bottled roasted red pepper, chopped; 1/2 c Diced tomato; 1/4 c Pimento-stuffed olives, chopped; 1 tb Finely chopped fresh cilantro; 2 sl Potato bread or bakery white bread, (2-ounce) (1-inch-thick)

CATEGORY	CUISINE	TAG	YIELD
Meats		Sandwiches	2	Servings

INGREDIENTS

2	ts	Red wine vinegar
1	ts	Olive oil
1/2	ts	Ground cumin
1/2	ts	Dried whole oregano
1/2	ts	Paprika
2	lg	Cloves garlic, crushed
2		Lean boneless center-cut loin pork chops, (4-ounce)
1/2	c	Bottled roasted red pepper, chopped
1/2	c	Diced tomato
1/4	c	Pimento-stuffed olives, chopped
1	tb	Finely chopped fresh cilantro
2	sl	Potato bread or bakery white bread, (2-ounce) (1-inch-thick)

INSTRUCTIONS

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 1/4 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@digex.net on Jan 28, 1997.

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