INGREDIENTS:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 medium onion – minced {approximately 1/2 cup}
- 1 clove garlic – minced
- 14.05 ounces diced tomatoes
- 1 heaping tablespoon fresh flat leaf Italian parsley – roughly choppped
- salt/pepper
- 4 center cut pork chops
- 1 cup all purpose flour
- 1 egg – beaten
- 1 cup breadcrumbs
- vegetable/canola oil – enough to fry with
INSTRUCTIONS:
- Into a large saute pan add butter and olive and heat over medium heat. Add onion and garlic and cook until aromatic and onions have started to soften. Add tomatoes, parsley. Season with salt and pepper, cover and cook for approximately 15 minutes on LOW heat.
- Season your pork chops with salt and pepper. Assemble your dredging station by placing flour, egg, breadcrumbs into 3 separate bowls. Place pork chop into flour, egg, then breadcrumbs. Continue until all pork chops have been breaded.
- In a separate pan add enough vegetable/canola oil to fry pork chops. Heat oil over medium-high heat. When oil is hot add pork chops and cook until golden brown on both sides. Turning only as necessary.
- When pork chops have finished cooking, transfer them to a plate lined with paper towels to absorb some of the oil. Plate pork chops and then spoon tomato sauce on top. Garnish with additional parsley if desired.
- Buon Appetito.
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