HealthNotes

Stuffed Pork, Cheddar, and Apple Panini

• From: National Pork Board

Ingredients

• 8 boneless pork loin chops, cut 1/4-inch thick and trimmed (10 to 12 ounces total)

• 4 Tbs apricot preserves

• 2 Tbs Dijon-style mustard

• nonstick cooking spray

• 8 slices country wheat bread, 1/2-inch thick

• 3 Tbs margarine, softened

• 1 Granny Smith apple, cored and sliced 1/8-inch thick

• 4 oz sharp Cheddar cheese, reduced-fat (made with 2% milk/fat free), thinly sliced

These flavors were meant for each other, and this combination makes a terrific kid-friendly and healthy sandwich for lunch.

Directions

• In a small bowl, combine apricot preserves and mustard. Set aside.
• Coat a large skillet with cooking spray. Over medium-high heat, cook pork chops for 2 to 3 minutes or until internal temperature of pork reaches 160° F, turning pork chops over halfway through cooking. Remove from pan and set aside.
• 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 bread with about 1 teaspoon margarine. Place bread slices, buttered sides down on clean cutting board. Spread unbuttered sides with apricot-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 2 sandwiches.
• *To cook sandwiches using an electric Panini grill, preheat grill according to manufacturer's directions. Place sandwich(s) on grill; lower top of grill and grill for 2-3 minutes or until cheese is melted and bread is toasted.