Parmesan Breaded Pork Chops

Parmesan Breaded Pork Chops







1/3 cup Italian style bread crumbs

2 tablespoons grated Parmesan cheese

4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)

1 egg, beaten

2 cups diced tomatoes with Italian herbs, undrained (from 28-oz can)

1 can (8 oz) tomato sauce

1 small green bell pepper, chopped (1/2 cup)







1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.



2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.



3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.