This is a delicious hot sub made with pan-seared pork, sauteed spinach, artichokes, roasted red peppers, green olives, and sliced provolone.

Pork Hoagie with Artichoke Relish

This Italian-inspired hot sub starts with a combination of thin strips of boneless pork and fresh spinach that have been sautéed in olive oil and garlic.

Combined with a rustic relish made with artichoke hearts, roasted red peppers, and green olives and a topping of melted provolone cheese, these pork hoagies make a hearty, flavorful, hand-held meal.

Pork Hoagie with Artichoke Relish

Pork Hoagie with Artichoke Relish

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This is a delicious hot sub made with pan-seared pork, sauteed spinach, artichokes, roasted red peppers, green olives, and sliced provolone.

Ingredients

  • 3/4 lb boneless pork loin chops
  • 2 tablespoons olive oil, divided
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons onion, very finely chopped
  • 3 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 1 jarred roasted red pepper (1/3 to 1/2 cup chopped)
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 3 tablespoons green olives, chopped
  • 4 cups fresh spinach leaves
  • 4 hoagie rolls (6-inch)
  • 6 slices provolone cheese

Instructions

  1. Preheat the oven to 425°F.
  2. Trim any excess fat from the pork and slice the chops into thin strips across the grain.
  3. Place them in a shallow bowl and add 1 tablespoon of the olive oil, balsamic vinegar, onion, and garlic. Toss to combine, season with salt and pepper and set aside for 15 minutes.
  4. While the pork marinates, combine the roasted red pepper, artichoke hearts and olives. Toss to combine and set aside.
  5. Heat the remaining tablespoon of olive oil in a heavy skillet, add the spinach and sauté over medium-high heat, just until wilted, 2 minutes.
  6. Arrange the hoagie rolls on the baking sheet and divide the spinach between them.
  7. Add the pork to the pan and pan-sear until no longer pink, 3 to 4 minutes.
  8. Divide the pork between the rolls, top with the artichoke mixture and sliced provolone.
  9. Place the sandwiches in the oven and cook until the cheese is melted and the rolls are lightly toasted, 2 to 3 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 560 Total Fat: 34g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 106mg Sodium: 1166mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 7g Sugar: 4g Sugar Alcohols: 0g Protein: 44g
Note: Nutrition information is estimated and may vary from your actual results.