Summer, Spring, Bake, Advance, Sandwiches, Main Dish, American, Pork, Dinner, Comforting
4 boneless pork chops 3/4-inch thick
12 -inch loaf French bread halved lengthwise and cut into 2 6-inch pieces
2 teaspoon olive oil
4 ounces garlic-and-herb flavored goat cheese
2 tablespoons fresh oregano
1 cup shredded iceberg lettuce
1/4 cup Italian salad dressing
Prepare a medium-hot fire in kettle-style grill, banking coals. Grill chops directly over heat for 3-4 minutes on each side. Thinly slice pork chops across grain, cover and keep warm. Brush cut side of bread with olive oil, grill bread cut side over coals, about 45 seconds, to brown. Spread 1 ounce goat cheese on each toasted bread slice and sprinkle with oregano. Return bread to grill, cheese side up, away from fire. Cover grill for 2-3 minutes, until cheese is heated through. Place bread on serving plates; top cheese with lettuce and then with slices of pork. Drizzle with dressing and serve with knife and fork.
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