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Newfangled Barbecued Pork Sandwiches

sandwiches, light meals, pork

nonstick cooking spray
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 boneless pork-loin chops; fat trimmed
--about 3 ounces each
--1/2 inch thick
2 large onions
--cut in half lengthwise
--then cut lengthwise in thin strip
--2 cups
2 large red; yellow or green
-- bell peppers
--cored and thinly sliced
--about 3 cups
1/2 cup water
1/2 cup fat-free barbecue sauce
1 tablespoon cider vinegar
1/2 teaspoon salt
4 portuguese roll; split
--or other soft-crusted rolls
1 large ripe tomato
--cut in 8 slices

1. Mix flour and chili powder on a sheet of waxed paper. Coat pork with mixture, shaking off excess.

2. Heat a large nonstick skillet. Remove from heat, coat with coaking spray, add pork and cook over medium-high heat 5 minutes, turning once, until browned and no longer pink at center. Remove to a cutting board.

3. Wipe skillet clean. Heat, spray with cooking spray and add onions. Cover and cook over medium-high heat 5 minuter, stirring occasionally, until golden and slightly softened. Add peppers and water. Cover and cook 8 to 10 minutes, stirring occasionally, until tender.

4. Meanwhile slice pork across the grain in narrow strips

5. Stir barbecue sauce, vinegar and salt into mixture in skillet. Heat through, then remove from heat.

6. To make sandwiches: Put 2 slices tomato on bottom half of each roll. Top each with 1/2 cup pork strips, then 1/2 cup pepper mixture. Replace rall top. Serve immediately.

Serves 4.

Per serving: 400 calories, 26 g protein, 54 g carbohydrate, 9 g fat, 54 mg cholesterol, 1220 mg sodium. Exhanges: 2 starch, 3/4 other carbohydrate, 2 1/2 vegetable, 2 medium-fat meat.

Busted by Gail Shermeyer <>

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Contributor: Woman's Day 6/24/97

Yield: 4 servings

Preparation Time: 0:00

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