50+ Friends Club Cookbook
Soups and Sandwiches
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Parmesan Pork Sandwiches
From the Kitchen of: Bonnie
Source: Country Woman
1 |
clove
|
garlic, minced
|
4 |
tablespoons |
vegetable oil, divided
|
1 |
can (15 oz.) |
tomato puree
|
1 |
|
egg, lightly beaten
|
2 |
tablespoons
|
water
|
1/4 |
cup
|
seasoned bread crumbs
|
4 |
|
boneless pork loin chops (1/4 inch thick)
|
1/2 | cup | shredded mozzarella cheese |
1/4 | cup | grated Parmesan cheese |
4 |
| sandwich rolls, split |
In a saucepan, saute garlic in 2 tablespoons oil.
Add the tomato puree.
Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, combine the egg and water in a shallow bowl.
Place bread crumbs in another shallow bowl.
Dip pork chops in egg mixture, then coat with crumbs.
In a skillet over medium-high heat, brown chops on both sides in remaining oil.
Spread half of the tomato mixture in a greased 11 x 7 x 2 inch baking dish.
Top with pork chops; drizzle with remaining tomato mixture.
Sprinkle with cheeses.
Bake uncovered, at 425 for 8 - 10 minutes or until meat juices run clear.
Serve on rolls