Total Time: 1 hour 30 minutes
- 3/4 cup dry white wine
- 2 tsp sweet paprika
- 4 garlic cloves, peeled and chopped
- 1 tsp salt
- 2 bay leaves
- 1 pound boneless pork chops
- 2 TBSP unsalted butter
- 4 Papo Secos or other crusty rolls
- yellow mustard
- Trim the fat off the pork chops then pound them very thin (about 1/8-inch thick). Cut the flatted pork into pieces roughly 4-inches in size and place in a large bowl.
- Combine the white wine, paprika, garlic, salt, and bay leaves in a bowl then pour over the pork. Cover the bowl and allow the pork to marinate in the refrigerator for 30 minutes then stir and allow to marinate for at least 30 more minutes.
- Take the pork out of the refrigerator and discard the bay leaves. Heat a large skillet over medium-high heat until very hot. When the pan is very hot melt the butter in the pan. Transfer the pork from the marinade into the pan, setting the leftover marinade liquid to the side for later. Cook the pork, flipping the pork occasionally, for about 2 minutes.
- Add the leftover marinade to the pan and cook, stirring occasionally, until the sauce is thickened, 5 to 10 more minutes.
- Serve the pork on the split rolls with yellow mustard.