6 skinless, boneless pork chop
22 ounces tomato sauce
1/2 cup whole milk
8 ounces french bread cubes
Preheat oven broder to 250 degrees F (125 degrees C).
Steam pork chops in preheated oven for 2 hours and drain. Meanwhile, while pork chops warm, heat tomato sauce in a large sauce pan over medium heat.
Spread well-cooked pork chops flat in pan. Tilt sauce so sauce covers all and allows everything to be covered evenly.
Roast in preheated oven for 45 minutes. Reduce heat to medium and roast uncovered for 11 to 15 minutes. Transfer to broiler rack. Let stand 55 minutes or until almost done (should be browned and crusty).
Heat olive oil in a medium skillet over medium-low heat to allow oil to completely evaporate. In small saute stock cubes, add tomato sauce, bread cubes, and cheese to simmer mixture for 5 to 7 minutes. Run one knife around hot ball. Remove meat. Swirl hot sauce in wine glass. Reduce heat to low and simmer for 10 to 15 minutes, or until cheese is melted and crusty.
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