Step 1

Preheat the oven to 400°F.

Step 2

For the Amatriciana sauce:

Step 3

Heat olive oil in a large skillet over medium heat. Add the bacon or pancetta, and let the meat render its fat until it begins to crisp, about 3-4 minutes. Add the onion, cover the skillet, and cook until the onion begins to soften, about 3 minutes.

Step 4

Uncover and add the tomatoes, plus 1 cup of water. Season with salt and red pepper flakes. Bring to a simmer, and cook until thick and flavorful, about 15 minutes.

Step 5

For the pork chops:

Step 6

Season each chop with salt and pepper.

Step 7

Spread out the flour and breadcrumbs on two separate plates or sheets of wax paper. Beat the eggs in a wide, shallow bowl until thoroughly blended.

Step 8

Dredge the chops in flour to coat them lightly and tap off any excess. Dip them in the beaten egg, letting the excess drip back into the bowl. Move the chops to the breadcrumbs, and turn them over to coat completely, patting each gently to make sure the breadcrumbs adhere.

Step 9

Heat 1/2 inch of vegetable oil in a large skillet over medium heat, until a corner of one of the coated chops gives off a lively sizzle when dipped in the oil. Lay the chops in the oil and fry, turning once, until golden on both sides, about 8 minutes. Transfer to a baking sheet, and bake until no trace of pink remains near the bone, about 5-6 minutes.

Step 10

Remove the chops from the oven. If they look a little oily, drain them briefly on paper towels.

Step 11

To serve:

Step 12

Spoon the sauce on four plates and serve the chops on top.