Parmesan Pork Sandwiches

• 1 garlic clove, minced
• 4 tablespoons canola oil, divided
• 1 can (15 ounces) tomato puree
• 1 egg, lightly beaten
• 2 tablespoons water
• 1/4 cup seasoned bread crumbs
• 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

1. 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.
2. 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.
3. 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 425u0b0 for 8-10 minutes or until a thermometer reads 160°:. Serve on rolls.

garlic, canola oil, tomato puree, egg, water, bread crumbs, pork loin chops, mozzarella cheese, parmesan cheese, sandwich rolls

Taken from www.tasteofhome.com/recipes/parmesan-pork-sandwiches/ (may not work)