s BARBECUED PORK SANDWICHES WITH RED ONION ON FOCACCIA ****
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s BARBECUED PORK SANDWICHES WITH RED ONION ON FOCACCIA ****
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Ingredients
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Instructions Instructions: *** 3-7-2010 very good but made mine differently used good hamburger roll skipped the lettuce pounded the chops thin and did not slice them, adjusted pork cooking times for thinner chops *** Provided by FoodFit FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor! Ingredients Qty. Measurement Description 2 teaspoons olive oil 4 center cut, boneless pork loin chops, about 3-4 ounces each 1 red onion, sliced about 1/2-inch thick salt to taste freshly ground black pepper 1/4 cup barbecue sauce 1/2 cup fat-free, whipped cream cheese 2 teaspoons freshly chopped rosemary 4 small loaves of focaccia, sliced in half 4 large lettuce leaves (green leaf, bibb or romaine), shredded 4 large slices of ripe tomato, sliced thin Preparation Cook: 35 minutes For the barbecued pork: Preheat the grill to medium-high. Brush the pork chops and onion slices with olive oil and then season with salt and pepper. Cook them on the grill, about 5-6 minutes per side for the chops, depending on the thickness and about 2-3 minutes per side for the red onion. Use a spatula to turn the onions on the grill to keep the rings together. During the last 2 minutes of cooking, brush the pork chops with barbecue sauce. Transfer the chops to a cutting board and slice on the bias. For the sandwiches: In a small mixing bowl, combine the cream cheese and rosemary. Add salt and pepper to taste. Lay out the focaccia slices on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it out in the middle of each slice. Divide the lettuce among the sandwiches, top with a few slices of of pork, a slice of grilled onion and a slice of tomato. Place the focaccia tops on each sandwich. Slice the sandwiches on the diagonal and serve. Nutritional Analysis Number of Servings: 4 Per Serving Amount Calories 491 Fat 9g Saturated Fat 2g Protein 64g Fiber 3g Carbohydrate 36g Sodium 629mg Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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