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Pork Hoagie with Artichoke Relish

To make this positively yummy hot sub we started with thin strips of boneless pork, pan seared them with garlic, then added sautéed spinach, a rustic relish made with artichoke hearts, roasted red peppers and green olives, and topped it off with melted provolone cheese. Served with waffle fries, it makes a quick, satisfying dinner.

Pork Hoagie with Artichoke Relish

Pork Hoagie with Artichoke Relish

  • 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 medium red bell pepper, seeded and cut into 1/2-inch cubes
  • 1/2 cup marinated artichoke hearts, drained and chopped
  • 3 tablespoons green olives, chopped
  • 4 cups fresh spinach leaves
  • 4 6-inch hoagie rolls
  • 6 slices provolone cheese

Preparation:
Preheat the oven to 425°F.

Trim any excess fat from the pork and slice the chops into thin strips across the grain. Place them in a shallow bowl and add 1 tablespoon of olive oil, balsamic vinegar, onion and garlic. Toss to combine and season with salt and pepper. Set aside for 15 minutes.

While the pork marinates, place the red bell pepper in a single layer on a baking sheet. Season with a little salt and pepper and roast until tender and beginning to caramelize around the edges, 6 to 8 minutes. Transfer to a bowl and add the artichoke hearts and olives. Toss to combine and set aside.

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. Arrange the hoagie rolls on the baking sheet and divide the spinach between them.

Add the pork mixture to the pan and sauté, stirring frequently, until cooked through, 3 to 4 minutes. Add a portion to each of the rolls, top with the artichoke mixture and sliced provolone.

Place the sandwiches in the oven and cook until the cheese is melted and the rolls lightly toasted, 2 to 3 minutes.

Makes 4 servings

Recipe Notes:
If you don't want to roast the red pepper yourself, you can use jarred instead. Just drain well and chop about 1/3 cup.

comments & replies

This is very good, flavorful and a quick meal. I did cook the peppers for about 9 minutes, rather than 6-7. I would recommend to put foil or parchment paper on the baking sheet with the peppers for easier clean up.

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