Prepare grill with medium-hot fire. Combine olive oil, mustard, lemon juice, Wocestershire, garlic and rosemary in work bowl of food processor or blender; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for basting chops and eggplant. Add olives to remaining mixture and reserve.
Brush chops with olive oil mixture (without olives). Grill chops 5-7 minutes per side until nicely browned. Remove to plate. Brush eggplant with same olive oil mixture. Grill 2-3 minutes per side or until just tender. Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly slice pork chops; layer over cheese and top with roasted pepper halves and top half of bread.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (864g)|
|Recipe Makes: 6|
|Calories from Fat: 365 (50%)|
|Amt Per Serving||% DV|
|Total Fat 40.5g||54 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 159mg||49 %|
|Sodium 606.8mg||21 %|
|Potassium 2125.3mg||56 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 23.2g|
|Protein 53.7g||77 %|
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Calories per serving: 736
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