Cuban Sandwiches with a Twist

Based on the Pork Cutlet Cuban Sandwich recipe card from the most recent issue of Cook's Country, but we subbed out the ham for bacon.

Cuban Sandwiches with a Twist
Slightly adapted from Cook's Country December/January 2015/2016
4-8 slices bacon
4 pork chops, trimmed/de-boned
pepper, to taste
3/4 c. orange juice
1/2 c. chopped dill pickle
I forget how much yellow mustard
4 kaiser rolls
8 slices swiss cheese
1 c. chopped cilantro

1. Fry bacon.
2. Remove bacon from pan and fry pork chops, seasoning to taste.
3. Remove pork chops from pan and add orange juice. Cook over medium-high heat, stirring constantly until syrupy.
4. Remove from heat and stir in pickle and mustard.
5. Lightly toast kaiser rolls.
6. Add 1-2 slices of bacon to the bottom of each roll. Add a slice of cheese to the top and bottom of each roll. Continue to toast until cheese is melt-y.
7. Top each roll bottom with a pork chop. Spread 1/4 of the sauce over each chop. Sprinkle with cilantro and cap with the cheesy roll top.