Parmesan Pork Sandwiches Recipe

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Parmesan Pork Sandwiches Recipe

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These saucy sandwiches are a nice change of pace from the traditional chicken variety. Plus, they're quick to fix.—Mary Kirkland, Las Vegas, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 garlic clove, minced
  • 4 tablespoons vegetable oil, divided
  • 1 can (15 ounces) 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

Directions

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 large skillet over medium-high heat, brown chops on both sides in remaining oil.
Spread half of the tomato mixture in a greased 11-in. x 7-in. 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. Yield: 4 servings.
Originally published as Parmesan Pork Sandwiches in Country Woman July/August 2002, p35

Nutritional Facts

1 each: 620 calories, 30g fat (9g saturated fat), 120mg cholesterol, 685mg sodium, 48g carbohydrate (8g sugars, 3g fiber), 39g protein.

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  • 1 garlic clove, minced
  • 4 tablespoons vegetable oil, divided
  • 1 can (15 ounces) 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
  1. 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 large skillet over medium-high heat, brown chops on both sides in remaining oil.
  2. Spread half of the tomato mixture in a greased 11-in. x 7-in. 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. Yield: 4 servings.
Originally published as Parmesan Pork Sandwiches in Country Woman July/August 2002, p35

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