|2 servings||calories per servings 440||protein serving 32 g||carbs per serving 31 g||total fat per serving 22 g|
While at first glance this may look like an ordinary pork chop sandwich, it’s heartier and more intriguing than that. Ciabatta is toasted until crisp, then topped with smoky chops and sweet tomatoes blistered into delicious pan juices. Finished with a drizzle of lemony pesto dressing and shaved Asiago cheese, this glorious sandwich is guaranteed to stand out from other meals.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||31 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Heat oven to 450° F.
• Halve lemon. Squeeze 1 tablespoon juice (save remaining lemon for another use).
• Peel and chop garlic.
• Trim beans; cut into 2-inch pieces.
• Split ciabatta.
• In a small bowl, whisk together pesto, garlic, lemon juice and 1 teaspoon olive oil.
• Season with 1/4 teaspoon Campfire Salt and pepper to taste.
• Brush cut sides of ciabatta with a total 1 teaspoon olive oil. Place cut-side up on baking sheet.
• Bake until crunchy and deeply toasted, about 6 minutes.
While bread toasts:
• Season pork on all sides with a total 1/4 teaspoon Campfire Salt and a generous grinding of pepper.
• Place a skillet over medium-high heat. Add 1/2 teaspoon olive oil. When oil is hot, add pork. Cook without disturbing until browned on bottom, about 3 minutes.
• Flip pork.
• Add beans to skillet. Sear chops on other side, gently stirring beans around them, about 3 minutes.
Tip: If seasoning begins to scorch, reduce heat.
• Divide ciabatta between 2 plates. Top with pork (reserve skillet).
• Divide beans between plates.
• Return skillet to medium-high heat. Add 1/2 teaspoon olive oil, stirring to loosen pan drippings.
• Add tomatoes, and stir to coat. Cook until tomato begins to blister, about 3 minutes. (It’s fine if a few tomatoes burst.)
• Taste and adjust seasoning as desired with Campfire Salt. Spoon tomatoes over pork chops.
Sprinkle sandwiches with cheese, and drizzle with pesto dressing. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...