Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
Description
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.
Ingredients
US|METRIC
- 6 pork chops (boneless, 1/2-inch thick)
- 6 tablespoons olive oil
- 4 tablespoons dijon 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 french bread (OR Italian, crusty, cut in half horizontally)
- 7 ounces roasted red peppers (halved)
- 4 ounces fontina cheese (OR provolone)
Directions
- Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice, Wocestershire, 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.
Did you make this?
Reviews(0)