-
1
Heat a large skillet with 2 tablespoons olive oil over medium heat.
-
2
Place flour in a shallow bowl; place egg product in a second shallow bowl; and place breadcrumbs and Parmesan cheese in a third shallow bowl.
-
3
Season pork chops with salt and pepper.
-
4
Dip pork in the flour (coating both sides), then in the eggs (coating both sides), followed by breadcrumbs (coating both sides).
-
5
Put the chops in the hot skillet and cook for about 5-7 minutes or until browned on each side.
-
6
Remove chops from the skillet and arrange them in a casserole dish coated with cooking spray.
-
7
Meanwhile, heat the remaining tablespoon of olive oil in a medium sized saucepan over medium heat.
-
8
Add garlic and cook for one minute.
-
9
Add crushed tomatoes, diced tomatoes and sauce.
-
10
Stir in sugar, salt and seasonings.
-
11
Cook until mixture begins to simmer.
-
12
Reduce heat to low and cover.
-
13
Preheat oven to 400 F. When pork chops have finished browning and are arranged in your casserole dish, ladle 1/2 to 1 cup of sauce over the pork chops.
-
14
Sprinkle chops with shredded cheese.
-
15
Bake in the oven for 15 minutes or until cheese has a completely melted.
-
16
Prepare pasta according to package instructions while pork is in the oven.
-
17
Serve chops over pasts and sauce.
