Recipe: Pork & Arugula Sandwich

Totally inspired by an amazing pork sandwich we had on Day 5 of our honeymoon, John and I set out to recreate it at home for dinner last week. I love recreating dishes we’ve eaten out at home. It’s such a fun challenge!

Pork and Arugula Sandwich
2 pork chops, pounded thin
2 cups arugula
2 pieces of ciabatta bread (or any thin artisan bread will do)
1 lemon
1 tbsp. EVOO
Salt & pepper to taste


If you buy regular sized pork chops like we did, pound them out thinner between two pieces of wax paper. Cook in a non-stick skilled with a little cooking spray. Season any way you like though we used salt, pepper, and a little chili powder. Flip sparingly. The chops took about 15-20 minutes, covered with tinfoil for the the last 10 or so minutes .



While our chops cooked with made a little arugula salad (just tossed with lemon juice, EVOO, and salt and pepper) and cut our bread.


Quickie side dish to make while your pork is cooking: sauteed asparagus! Cook your raw asparagus over a few tablespoons of water to soften them, then saute with a tablespoon of olive oil, add salt, pepper, and parmesean cheese and toss!


The finished product was a hearty, fresh, and healthy dinner sandwich! This is definitely going to become a staple in the dinner routine for sure.


About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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4 Responses to Recipe: Pork & Arugula Sandwich

  1. cookinghealthyforme says:

    Sandwich looks great! Neat idea to re-create your honeymoon food!

  2. Jenny's HFoP says:

    I’m totally make this!! Can you explain the purpose of the tin foil? Is it better than a lid???

    • Domestocrat says:

      I like it better than a lid because it traps in the heat but doesn’t build up the pressure like a lid does. I always feel like a tight lid creates an explosion later. You could use a lid though.

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