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Pork and Peperonata Tartines

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    0 minutes

  • Cook Time:

    5 minutes

Ingredients

1 1/2 Tbsp. extra-virgin olive oil, divide
1 (5 oz.) pkg. diced onions (found in Produce)
2 tsp. minced garlic
1 Tbsp. tomato paste
1 yellow bell pepper, coarsely chopped
2 Tbsp. red wine vinegar
1 cup jarred roasted red peppers, drained, patted dry, and coarsely chopped
1/4 cup thinly sliced fresh basil
4 boneless, center cut, thin-sliced pork chop (about 1/2 to 3/4 lb.)
1/4 tsp. Taste of Inspirations Monterey Citrus Pepper Rub
2 Nature's Place Ciabatta rolls
1/4 cup spreadable goat cheese
Pork and Peperonata Tartines

Directions

1. Prepare the peperonata. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 2 minutes. Add tomato paste and stir well. Add yellow bell pepper.Cook and stir until crisp tender, about 2 minutes.
2. Turn off heat. Stir in vinegar, roasted peppers, and basil. Transfer to a bowl and set aside. Wipe pan clean.
3. Heat remaining 1 1?2 tsp. oil in the skillet over medium heat. Add pork chops. Sprinkle with pepper rub. Cook for 2 minutes. Turn and continue cooking for 1 minute or until just cooked through.
4. While chops cook, slice rolls in half. Spread 1 Tbsp. of the goat cheese oneach half and place each half on a separate plate.
5. To serve, place a chop on top of the cheese. Top each chop with 1?4 of the peperonata mixture and serve immediately.
Source: Fresh Magazine September, October 2010

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 370 kcal (19%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (22%)
Saturated Fat 4 g (20%)
Cholesterol 65 mg (22%)
Sodium 380 mg (16%)
Total Carbohydrates 34 g (11%)
Dietary Fiber 3 g (12%)
Protein 27 g (45%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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