1 8 oz pork chop 3/4 in thick
breading: dried bread crumbs and parsley
1/2 stick softened butter
1.5 tsp chopped garlic
black pepper to taste
1/2 tsp crushed rosemary
1/2 cup olive oil
3-4 leaves escarole cut up
1-2 slices red onions cut into 1/2 rings
1 sandwich roll,( Marconi's in Chicago Heights, Ill)
2 slices Fontina cheese
Add 1 tsp chopped garlic, rosemary 2 tbsp olive oil and b. pepper to taste to the softened butter; mix well.
Coat the pork chop in the butter, then bread it.
In a LARGE frying pan, add 1/2 cup olive oil and heat till hot. Quickly saute the chop on both sides the turn the heat down.
In the same pan, add the greens/onions, 1/2 tsp garlic, and b. pepper to taste
Cover and finish cooking the chop and greens, turning the chop as needed.
Cut the roll in half, and place in the bottom of the pan, frying it, and soaking up the juices. place 2 slices of Fontina cheese on the chop, cover and melt the cheese.
Build the sandwich by placing the bottom half of the roll cut side up on a plate; add the pork chop, then the greens and then the top roll.