This is what folks have in Lisbon when they come out of the bar at 2:30 in the morning and head for the food truck. (I guess they don’t have White Castle there.) It’s very simple: three types of garlic, red pepper, pesto pounded pork, and some spicy mustard. Bread choice is crucial here: crusty outside but soft inside. Now, I did add some bleu cheese which takes this over the top. It does take a little prep and marinade time. I hope you like it.

4 thinly cut boneless pork chops
1 teaspoon garlic powder
1 tablespoon minced garlic
2 garlic cloves, smashed
4 tablespoons red pepper pesto
1/4 cup olive oil
1/4 cup white wine
Salt and pepper to taste
2 tablespoons spicy mustard
6 ounces blue cheese
4 crusty Portuguese rolls

Oil for cooking.

Pound pork thin.

Add salt, pepper, garlic powder, minced garlic.

Add crushed garlic, olive oil, wine, and pesto to plastic bag.

Add pork to bag and move pork around to coat pork.

Refrigerate for 1 hour.

Heat skillet to medium and add pork and cook for 4 minutes per side.

Add blue cheese.

Add to bun coated with mustard.