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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 medium 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.
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