– from the kitchen of Darcy Maulsby, STORIES writer (courtesy National Pork Board)
3 cooked pork chops, thinly sliced
8 slices Italian bread
½ cup pesto
4, 1-ounce slices provolone cheese
Spread 1 tablespoon pesto on each slice of bread. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side. Serves four.