Step 1

Season the pork chops with salt and pepper. Mix the Parmesan with the panko crumbs. Dredge the pork chops in the flour, then dip in the egg wash and finally in the panko crumbs.

Step 2

Place the chops on a lightly oiled baking sheet and mist or drizzle the tops with a little olive oil.

Step 3

Bake for about 35 minutes in a preheated 375 degree F oven. I like to flip them over half way through the cooking time.

Step 4

Use a meat thermometer to check that the center of the pork hops has reached 145 degrees F. Let the chops rest for 5 minutes before serving with the Quick Puttanesca Sauce.

Step 5

In a large Saute pan over medium heat, cook the garlic in the olive oil for only a minute. It should soften but not brown.

Step 6

Add all of the remaining ingredients and simmer together for about 10 – 20 minutes stirring often, until a chunky, thick sauce develops. The amount of time this takes, varies, depending up on the water content of the tomatoes.