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Thinly sliced, grilled pork chops are combined with pesto and provolone cheese and toasted for tasty hot sandwiches. Serve with creamy coleslaw and potato chips for an easy meal.

Grilled Pork Panini

4 boneless pork chops, about 3/4-inch thick
3/4 cup balsamic vinaigrette dressing

8 slices Italian bread
1/2 cup purchased pesto
4 (1-ounce) slices Provolone cheese
Olive oil

1. Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
2. Prepare medium-hot grill.
3. Remove chops from marinade and pat dry. Discard remaining marinade.
4. Grill chops directly over heat for about 8 to 10 minutes, turning once. Remove chops from grill and allow to set for 10 to 12 minutes before slicing thinly.
5. To Make Panini: Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with the sliced pork chops and cheese; top each sandwich with remaining bread. Lightly brush outer surface of sandwiches with olive oil.
6. Grill in a medium-hot skillet until toasted on each side.

Serves 4.

Nutrition Facts: Calories 480 calories Protein 32 grams Fat 23 grams Sodium 690 milligrams Cholesterol 75 milligrams Saturated Fat 6 grams Carbohydrates 32 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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