| 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.
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Nutrition (calculated from recipe ingredients)
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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