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Week 2: Healthy Game Day Recipe Stuffed Pork, Cheddar and Apple Panini

Posted Feb 04 2012 9:06pm

It’s week 2 of the Good and Good for You Challenge sponsored by The National Pork Board and Publix.  This week we’re celebrating Super Bowl Sunday with game day recipes using boneless pork loin chops.  I’ve already decided that this particular sandwich recipe is going to be the highlight of the day for me.  (I only watch the Super Bowl for the food and the commercials.)

If you’re still looking for last minute recipe ideas give this is a try or visit PorkBeInspired for more great ideas.  The pork loin back ribs are on sale at Publix this week for $4.49 lb, but we went with the boneless pork loin chops because they’re a healthier option and this recipe was just too good to pass up.


  • 8 boneless pork loin chops, cut 1/4-inch thick and trimmed
  • 4 tablespoons apricot preserves (we substituted homemade apple-butter)
  • 2 tablespoons Dijon-style mustard
  • expeller pressed coconut oil (you can use nonstick cooking spray if you don’t have it)
  • 8 slices country wheat bread, 1/2 inch thick (we used homemade wheat bread )
  • 3 tablespoons real butter, softened
  • 1 granny smith apple, cored and sliced 1/8 inch thick
  • 4 ounces sharp Cheddar cheese (we used a raw milk cheddar cheese from Organic Valley)


In a small bowl, combine apple-butter or apricot preserves and mustard.  Set aside.

Coat a large skillet with expeller pressed coconut oil.  Over medium-high heat, cook pork chops for 2 to 3 minutes or until internal temperature of pork reaches 145 degrees F., turning pork chops over halfway through cooking.  Remove from the pan and set aside 3 minutes.

Drain pan of juices and scrape bits from bottom of pan with metal spatula.  Wipe pan dry with paper towels.

To assemble sandwiches, spread one side of each slice of whole wheat bread with about 1 teaspoon butter.  Place bread slices, buttered sides down on clean cutting board.  Spread unbuttered sides with apple-butter/mustard mixture.  On half of the bread slices, layer pork, apple and cheese.  Place remaining bread slices on top, buttered sides up, to form sandwiches.

Meanwhile, preheat skillet over medium heat.  Place the 2 sandwiches in skillet without a Panini press.  Cook for 2-3 minutes on each side or until cheese is melted and bread is toasted.  Repeat cooking remaining sandwiches.  You can also cook using a Paning grill if you have one.

We served the sandwiches with carrot sticks, fruit salad and some stovetop popcorn with melted butter and sea salt for an after dinner snack.  I’m planning to use the leftover pork chops to make these Thai Lettuce Wraps with Satay Pork Strips for lunch this week.

Visit the Pork Be Inspired Facebook page or follow #Publix4Pork for more healthy recipe ideas.

What’s on your Super Bowl menu?


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