Open-Faced Pork Chop Sandwiches

Learn how to build real flavor in a sandwich where each ingredient helps flavor the next.

In this On-Demand Cooking Class, we'll marinate unenhanced pork chops overnight with roasted peppers, red onion, garlic, parsley and basil in olive oil, bread them with the NASG Breadcrumb Mix, and cook everything in one skillet with toasted Ezekiel bread, grape tomatoes and melted provolone, served open-faced.

But the real lesson is how the meal comes together.

The roasted pepper marinade builds flavor before cooking begins. The marinade vegetables sauté first and season the pan. The breaded pork chops brown in that same pan. The bread toasts in the flavors already there. One sandwich is plated for now, and the second goes to the freezer for later.

Nothing is cooking by itself. Each part of the meal is helping flavor the next.

What You'll Learn

• How an overnight marinade starts building flavor before cooking begins
• How to safely use and cook marinade that has been in contact with raw pork
• How the marinade on the pork helps the breading adhere without egg wash
• Why cooking the vegetables first seasons the pan and the meal
• Why cooking time is a guide and temperature determines when pork is done
• How toasting bread in the working skillet picks up flavor already in the pan
• How to freeze a second sandwich for a future meal, and what to expect when you thaw it
• How to check sodium on store-bought ingredients like jarred roasted peppers and cheese

The noaddedsaltguy Pan Rule

Don't throw flavor away. Carry it forward.

The marinade vegetables begin building flavor in the pan. The breaded pork adds another layer. The bread toasts in what's already there.

The pan becomes part of the seasoning.

Your Class Includes

• Fully narrated cook-along video
• Printable Recipe Guide
• Printable Lesson Guide
• Lifetime access
• Learn at your own pace and cook when it's convenient for you

On-Demand Cooking Class — $7.99

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Want to Start Free? Visit My Kitchen

My Kitchen is my free content hub, and this class builds on what you'll find there.

My Method shows how I use the ingredients WITHIN the meal to season the meal, building flavor with herbs, browning and everyday cooking techniques instead of relying on the salt shaker.

Free Cooking Lessons offers short videos, recipes and Kitchen Guides for everyday meals, including Roasted Peppers — From Roasting to Freezer, the free lesson this class builds on.

Shopping & Prep covers buying on sale, portioning, freezing and preparing for future meals.

Visit My Kitchen

Cook with Carlo

I'm Carlo Pierandozzi, the noaddedsaltguy.

I don't teach people to simply remove salt from recipes. I teach a different way of thinking about cooking — using the ingredients within the meal to help season the meal.

The recipes are the examples. The techniques and ideas behind them are what you can carry into whatever you cook next.

Less salt. More flavor. Every day.

Important Information

Nutrition information provided with this class is an estimate and may vary depending on the ingredients, brands, quantities, portion sizes and preparation methods you use. Sodium levels can vary significantly between products, so check the labels on the ingredients you purchase and adjust the meal to fit your own needs.

noaddedsaltguy cooking classes and educational materials are provided for educational and informational purposes only and are not intended as medical, nutritional or dietary advice. If you have been prescribed a specific diet or sodium limit, follow the guidance of your physician or other qualified healthcare professional.

Read the full noaddedsaltguy Disclaimer