This recipe is courtesy of Giada De Laurentiis and is quite simple and simply yummy!
2 (8oz) 1-inch thick, boneless pork loin chops
olive oil, for drizzling
kosher salt and freshly ground pepper
2 tsp herbes de Provence (or your favorite pork seasoning)
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 tsp lemon zest
1 tsp lemon joice
1 (1 pound) loaf ciabatta bread, ends trimmed, cut in half horizontally
4 romaine lettuce leaves, halved lengthwise
4 oz fontina cheese, cut into 1/4 inch thick slices
Drizzle the pork chops on both sides with olive oil, season with salt and pepper and sprinkle both sides with the herbes de Provence. Grill for approx 10 minutes on each side or until meat thermometer registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4 inch thick) slices.
In a small bowl, combine the mayo, basil, lemon zest and lemon juice until smooth. Season with salt and pepper to taste.
To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayo mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayo mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.