Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Citrus Herb Pork Chops & Sandwiches December 8, 2011

Jamie says: Ever go to the grocery store and only find huge cuts of meat? That’s what happened to me recently. So bought the 4 gigantic pieces of the animal (4 large pork chops) and brought ’em home to cook. Dinner was a team effort- I marinated them and Dad took ’em off to the grill…

Here was my pork chop:

Citrus Herb Pork Chop

Wasn’t it big? I listened to my hunger and satiety cues and stopped after eating about half of it. (Don’t worry, this good piece of meat didn’t go to waste.) I had big plans for the leftovers, so I packaged it up in a Tupperware, put a hot pink sticky note on top of it with my name, and put it in the refrigerator.

It was tasty- I was comforted knowing that the citrus helps prevent chemicals from forming on the grilled meat, and I liked how the fresh parsley tasted.

The next day, I picked up a nice loaf of bread from the bakery at Publix and made myself a delicious pork chop sandwich. I savored the sandwich with its crunchy crust and the taste of the mayonnaise on the soft bread and chilled pork. I enjoyed the lunch leftovers even more than dinner!

Pork Chop Sandwich

Citrus Herb Pork Chops

  • 4 medium/large pork chops
  • 1/2 navel orange
  • dash salt
  • dash freshly ground pepper
  • 1/4 cup fresh parsley
  1. Place pork chops on a large plate pan. Squeeze orange juice on top. Flip pork chops over to soak other side in juice.
  2. Sprinkle salt and pepper on top. Use kitchen shears or a knife to chop parsley and place on top of pork chops. Use a fork to press the parsley on top of the pork chop. Cover and allow to marinate (as long as time allows) in the refrigerator. Preheat grill to medium heat when ready to cook.
  3. Grill pork chops for about 10 minutes on each side or until cooked throughout. Enjoy half of pork chop and save the rest for lunch!
Serves: 4 for dinner with leftovers for lunch
  • Nutrition note: Use citrus and/or herbs to help decrease the formation of heterocyclic amines, which occur from cooking meat at high temperatures. It’s not certain, but these chemicals may increase the risk of cancer, according to the National Cancer Institute.

Pork Chop Sandwiches


  • 1 baton multigrain bread (Publix Bakery)
  • 1/4 cup reduced fat mayonnaise with olive oil (Hellmann’s)
  • 4 halves of leftover Citrus Herb Pork Chops
  • 2 vine-ripened tomatoes
  • dash salt
  • dash freshly ground pepper
  • 1/2 sweet onion
  • 8 leaves Romaine lettuce
  • 1/4 cup balsamic vinegar


  1. Slice the whole loaf of bread in half but not all the way through to form a connected top and bottom. Spread mayonnaise on bottom. Cut leftover pork chops into pieces and place on top of mayonnaise. Slice tomato and sprinkle slices with salt and pepper. Place on top of meat. Slice onion and place on top of tomato. Shred lettuce by rolling the Romaine leaves and thinly slicing them into strips; place on top of onion. Drizzle balsamic on top of bread. Close sandwich and slice into individual servings.

Serves: 4

  • Nutrition note: The “clean plate club” is not only bad for your bank account but also your waistline. Listen to your body’s hunger and satiety cues. Package up those leftovers for lunch tomorrow or a snack.

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