1 1/2 pounds boneless pork chops, thin cut
Salt and pepper
5 whole wheat tortillas
1 pound sliced deli ham
10 slices Swiss cheese
1/4 cup Dijon mustard
10 large pickle slices (We like Claussen Sandwich Slices Dill Pickles.)
1 cup diced purple onion
Preheat oven to 325 degrees. On the stovetop, heat a large nonstick frying pan over medium high heat. Salt and pepper pork chops to taste and fry chops until golden brown, about 3-5 minutes per side. Remove from pan and place on large cutting board. Slice pork into strips, each about 2 inches long and 1/2 inch thick.
To build wraps, warm tortillas in the microwave for 1 minute just to make them pliable. Lay each tortilla on a flat surface. Spread 1 tsp. Dijon mustard in the center of each. Layer with 3 slices of ham, 2 slices of cheese, 2 pickle slices and 2 teaspoons of crisp purple onion. Top with sliced pork, salt, pepper and more mustard to taste. Roll each wrap by folding sides in first and then rolling tightly to secure. Place wraps on a cookie sheet. Bake for 5-6 minutes in the oven until cheese begins to melt. Serve with a crisp green salad and extra pickle slices.