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Description
This knife-and-fork sandwich can be the centerpiece of an elegant summer luncheon. Serve with assorted pickles, cherry tomatoes, melon wedges and fresh grapes.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (3/4-inch thick)
- 1 loaf french bread (halved lengthwise and cut into 2 6-inch pieces)
- 2 tsp. olive oil
- 4 oz. garlic (and herb flavored goat cheese)
- 2 Tbsp. fresh oregano
- 1 cup iceberg lettuce (shredded)
- 1/4 cup italian salad dressing
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Directions
- Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3-4 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Thinly slice pork chops across grain, cover and keep warm.
- Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown. Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through. Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories690Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium980mg41% |
| Potassium1000mg29% |
| Protein55g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate68g23% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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