Ingredients
6 Pork Chops, boneless, 1/2-inch thick
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
6 cloves garlic , minced
2 teaspoons dried rosemary, crushed
1/2 cup oil-cured black olives, pitted, chopped, such as kalamata
6 slices eggplant, unpeeled, 1/4-inch thick
1 loaf French bread, OR Italian, crusty, cut in half horizontally
1 7-oz jar red peppers, roasted, halved
4 1-oz slices fontina cheese, OR Provolone
6 tablespoons olive oil
4 tablespoons Dijon-style mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire Sauce
6 cloves garlic , minced
2 teaspoons dried rosemary, crushed
1/2 cup oil-cured black olives, pitted, chopped, such as kalamata
6 slices eggplant, unpeeled, 1/4-inch thick
1 loaf French bread, OR Italian, crusty, cut in half horizontally
1 7-oz jar red peppers, roasted, halved
4 1-oz slices fontina cheese, OR Provolone
Description
Pork Be Inspired
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