Mmmm!

Pork Chops Parmesan

1/3 cup dry bread crumbs

1/3 cup grated parmesan cheese

1 egg

1/4 cup all purpose flour

1/2 tsp crumbled dried sage

1/4 tsp each salt and pepper

4 boneless pork loin chops (1 lb)  

1 tbsp vegetable oil

1 cup pasta sauce 

4 slices light provolone or part-skim mozzarella cheese (4 oz) (I used a combo of spiced Gouda, fresh from  a BC dairy farm, mozzarella, and fontina)

In a shallow dish, mix bread crumbs with parmesan cheese.  In separate shallow dish, whisk egg.  In third shallow dish, whisk together flour, sage, salt and peper.  

Press each pork chop into flour mixture, turning to coat and shaking off any excess.  Dip chop into egg, turning to coat and letting any excess drip back into dish.  Press into bread-crumb mixture, turning to coat well. 

Brush oil in nonstick skillet over medium high heat.  Fry chops until golden and just a hint of pink remains inside, about 5 minutes per side.  Transfer to 8 inch square glass baking dish.

Spread pasta sauce over chops; cover with cheese slices.  Bake in 400 degree F oven until bubbly and golden, about 10 minutes.

This was made more delicious by using a homemade marinara sauce rather than  the pasta sauce,  provided by one of my lovely daughters, J.  About a month ago my daughters surprised me with a birthday visit, all coming from afar.  We visited, relaxed at a spa, played games and had a pizza feast.  J showed us all her mad pizza skills by cooking up as many pizza's as we could consume.  So, for all of you here is the recipe for the marinara sauce.  Mmmmm!

Marinara Pizza Sauce

1 can (28 ounces) of crushed tomatoes (yes, use crushed tomatoes or else you will have soupy pizza)

1 tbsp dried parsley

2 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried marjoram (get it if you don't have it, it makes a difference)

1/4 tsp of freshly ground black pepper

1/4 cup of olive oil

2 tbsp granulated garlic powder or 10 cloves fresh minced and lightly sauteed in olive oil. (for all you garlic lovers out there we know what we will do)

1/4 cup red wine vinegar (could use freshly squeezed lemon juice or a combination)

1 1/2 tsp salt

If you want to go spicy add red crushed pepper flakes or cayenne.  Tastes great as a dip for bread sticks.