Parmesan Breaded Pork Chops With Chunky Tomato Sauce - cooking recipe

Ingredients

1/2 cup dry Italian seasoned breadcrumbs
3 tablespoons grated parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon black pepper (or to taste)
4 large pork chops (about 1/2-inch thick)
1 large egg, beaten
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 tablespoon fresh minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chili flakes (or to taste) (optional)
1 (14 ounce) can whole tomatoes (undrained, and crushed slightly with fork or clean hands)
1 (8 ounce) can tomato sauce
salt and pepper
grated parmesan cheese

Preparation

In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
In another bowl slightly beat the egg.
Dip the pork chop/s firstly in the egg then coat in the breadcrumb mixture.
Heat oil and butter in a large skillet over medium heat.
Brown the chops on both sides then remove to a plate.
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.
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!).
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.
Season with salt and pepper to taste.
Serve on cooked spaghetti and top with Parmesan cheese.