2 ts Red wine vinegar
1 ts Olive oil
1/2 ts Ground cumin
1/2 ts Dried whole oregano
1/2 ts Paprika
2 cl Garlic; crushed
2 Lean boneless center-cut
- loin pork chops
- (4 oz ea)
1/2 c Bottled roasted red pepper;
- chopped
1/2 c Tomato; diced
1/4 c Pimento-stuffed olives;
- chopped
1 tb Fresh cilantro;
- finely chopped
2 sl Potato bread or bakery white
- bread (2 oz)
- (1" thick)
Combine first 6 ingredients in a small bowl; stir well. Rub pork with
spice mixture.
Place pork in a shallow dish; cover and refrigerate 30 minutes.
Combine roasted pepper, tomato, olives, and cilantro in a small
saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Set aside, and keep warm.
Broil pork 3" from heat 2 minutes on each side or until done. Cut
pork diagonally across grain into thin slices. Spoon 1/4 cup olive
mixture onto each bread slice; top with pork slices and remaining
olive mixture.
