4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
1 tablespoon canola oil
2 thin slices Swiss cheese, (1 ounce each), cut in half
4 whole-wheat hamburger buns, toasted
4 dill pickle sandwich slices
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 slices tomato
1/4 teaspoon freshly ground pepper
2 romaine lettuce leaves, cut in half
Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.