Peppered Pork Sandwiches

The Date: 11 January 2012

The Occasion: Nothing special, just an easy dinner for a Wednesday night.

The Recipe: From this Betty Crocker book. The recipe calls this Peppered Pork Pitas, but I use sandwich rolls instead of pitas.

How it Went: I mentioned this recipe briefly several months ago on my other blog, and I've made it a couple times since then. It's very easy, and the only successful way I've found to make pork. It would be great with sliced cucumbers, but tonight we just had it with a little salad. There's an optional dressing (described below) that you can make, or it would be good with sour cream.

What You Need:
pork chops
olive oil
red bell pepper
rolls
for dressing
mayonnaise
milk
garlic

Your Turn:
Chop 1/2 of a red bell pepper into strips.

Trim the fat from 1 lb boneless pork loin chops, then cut them into narrow strips.

In a bowl, toss the pork and the peppers with 2 T olive oil and 1/2 tsp black pepper. In the meantime, warm up a medium-sized skillet on the stove.

Dump the pork and peppers into the skillet and cook, stirring occasionally, until pork is cooked through, about 10 minutes.

In the meantime, mix up your dressing.

• about 1/3 C mayonnaise
• about 2 T milk
• 1 fresh garlic clove, minced

Also, take a minute to toast your rolls just slightly. Since you'll be topping them with hot pork, they will be apt to turn mushy if you haven't firmed them up a bit.

When the pork is ready, spread one side of the roll with dressing (or sour cream, if you don't feel like making the dressing) then top that with the pork and peppers, and serve! Cucumbers, carrot sticks, or grapes would be a fitting side with this. Or a fresh green salad. 

Enjoy!