Barbecued Pork Sandwiches w Red Onion on Focaccia - 36g Carbs, 3g
Fiber
Recipe Brought to you by FoodFit
Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
For the barbecued pork:
2 tsp olive oil
4 center cut, boneless pork loin chops, about 3-4 oz each
1 red onion, sliced about 1/2-inch thick
Salt to taste
Freshly ground black pepper
1/4 cup barbecue sauce
For the sandwiches:
1/2 cup fat-free, whipped cream cheese
2 tsp 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
For the barbecued pork:
1. Preheat the grill to medium-high.
2. 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:
3. In a small mixing bowl, combine the cream cheese and rosemary.
Add salt and pepper to taste.
4. 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 pork, a slice of grilled
onion and a slice of tomato. Place the focaccia tops on each sandwich.
5. Slice the sandwiches on the diagonal and serve.
Serving Size: 1 sandwich
Nutrition Facts:
491 Calories, 9g Total Fat, 2g Saturated Fat, 139mg Cholesterol,
629mg Sodium, 36g Total Carbs, 3g Dietary Fiber, 64g Protein,
17% Calories from Fat, 53% Calories from Protein,
30% Calories from Carbs