Forest Street Kitchen

I originally committed to “Random Dinner Snapshots,” but I’m having a problem with it. We eat dinner around 6:00 or 6:30, and the date changes on WordPress at 7:00. In other words, if I photograph dinner, actually sit down with the family and eat like a civilized and genteel parental exemplar, by the time I’m ready to post its the “next day” and I have missed the deadline for my daily post. For that reason, I decided to do a “Random Lunch Snapshot” today.

We had leftover pork chops from last night’s dinner, which had been marinated in Giada di Laurentiis’ Basil Dressing, and pan-fried in olive oil. I also had half a loaf of Italian bread, Provolone, fresh Rosemary, and all the stuff I always have (olive oil, onions, garlic, butter and salt). Here’s what I made:

Annie’s Italian Pork Sandwich

(Serves 2, unless you are emerging from a long fast or have just run a marathon)

1. 1 thick, boneless, cooked pork chop halved lengthwise (to make two thinner pieces) or 2 thin chops. You could also use sliced, cooked tenderloin.
2. 4 slices good, crusty bread
3. 4 slices Provolone
4. 2 medium onions, sliced into thin rings
5. 1 clove garlic
6. Olive Oil
7. 1 tablespoon butter
8. About 1 tablespoon fresh or dried Rosemary

Turn on broiler or toaster oven.

Melt butter in a medium sautee pan, add onions and cook over VERY low heat until onions are totally limp and brown but not burned.

While onions are carmelizing, drizzle a bit of olive oil on each slice of bread, cut garlic clove in half and rub the cut side over the oil. Top two slices of bread with a piece of pork. Sliver garlic and scatter atop pork slices. Place all bread slices (pork topped and plain) under broiler until garlic begins to brown and bread starts to look toasty around the edges. Place Provolone slices on top of pork and toast until cheese melts.

When onions are finished, stir in Rosemary and a pinch of salt. Remove from heat.

Remove bread from broiler, top cheese with onion mixture and second slice of bread, and enjoy!