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CATEGORY CUISINE TAG YIELD
Meats Sandwiches 2 Servings

INGREDIENTS

2 t Red wine vinegar
1 t Olive oil
1/2 t Ground cumin
1/2 t Dried whole oregano
1/2 t Paprika
2 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
1 T Finely chopped fresh
cilantro
2 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.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 435
Calories From Fat: 117
Total Fat: 13.1g
Cholesterol: 184.1mg
Sodium: 580.3mg
Potassium: 1610.4mg
Carbohydrates: 10.2g
Fiber: 5.7g
Sugar: 2.1g
Protein: 67.9g


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