4 ounces boneless pork loin chops (1/4 inch thick and 4 ounces each)
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
4 sandwich rolls, split
In a small saucepan, saute garlic in 2 tablespoons oil. Add the tomato puree. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Meanwhile, in a shallow bowl, combine the egg and water. 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 11x7-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 a thermometer reads 160°:. Serve on rolls.