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Pork-Parmesan Sandwich

Makes: 4  servings Prep 20 mins Bake 425°F 10 mins


  • 4 boneless pork chops (1 lb.)
  • 6 tablespoons  extra-virgin olive oil
  • 3 large cloves garlic
  • 1 can (28 oz.) crushed tomatoes in puree
  • 1 large egg, lightly beaten
  • 1 tablespoon  water
  • 1/2 cup  seasoned bread crumbs
  • 1/2 cup  shredded mozzarella cheese
  • 4 crusty rolls, split


1. Heat oven to 425 degree F. Pound pork chops to 1/4-inch thickness.

2. Heat 2 tablespoons oil in a medium saucepan over medium heat. Press garlic cloves through garlic press; cook 1 minute. Add tomatoes and cook 5 minutes more.

3. Meanwhile, combine egg and water in pie plate. Dip both sides of pork chops in egg mixture, dripping off excess, then lightly coat in bread crumbs; transfer to a clean plate.

4. Heat remaining oil in 12-inch skillet over medium-high heat. Add pork; brown 4 minutes per side.

5. Spread 1 cup of tomato sauce in a 9-inch baking dish. Arrange pork on top of sauce. Spoon 1 cup of sauce over pork; top with cheese. Cover and bake 10 minutes, until cheese melts. Divide and spoon remaining sauce on bottom of rolls; top each with pork and tops of rolls. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)675,
  • Fat, total(g)34,
  • chol.(mg)136,
  • sat. fat(g)8,
  • carb.(g)54,
  • fiber(g)3,
  • pro.(g)39,
  • sodium(mg)1167,
  • Percent Daily Values are based on a 2,000 calorie diet