| 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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