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1
In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
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2
In another bowl slightly beat the egg.
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3
Dip the pork chop/s firstly in the egg then coat in the breadcrumb mixture.
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4
Heat oil and butter in a large skillet over medium heat.
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5
Brown the chops on both sides then remove to a plate.
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6
Add in more oil if needed to the skillet and add in onions, garlic, green bell pepper, oregano, basil and dryed chili flakes (if using) saute for about 3-4 minutes.
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7
Add in the tomatoes with juice and tomato sauce; mix with a spoon and bring to a boil and simmer over medium-low heat for about 30-40 minutes (you can cook this for up to 1-1/2 hours if desired before adding in the chops, it only gets richer and thicker the longer the sauce is cooked for!).
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8
Add in the browned pork chops and cook uncovered over medium-low heat for about another 25 minutes, or until the chops are cooked to desired tenderness.
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9
Season with salt and pepper to taste.
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10
Serve on cooked spaghetti and top with Parmesan cheese.
