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.


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

4 thoughts

    1. 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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