PARMESAN CRUSTED PORK CHOPS


6-8 thin center-cut pork chops
1 large egg
2 teaspoons lemon juice
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
salt & pepper
1/2 tablespoon olive oil

In a medium bowl, whip eggs lightly with lemon juice. Mix bread crumbs and Parmesan cheese and a few shakes of salt. Lay bread crumbs mixture on a piece of waxed paper.
Dip pork chops in eggs mixture and swirl around until both sides are well coated.
Coat both sides of the pork chops with the bread crumbs, pressing additional crumbs into the pork using your fingers.

Spray a large skillet with a lid with non stick spray and heat over medium-high heat. 
Add the pork chops to the pan and drizzle the oil around the chops.
Cook on each side for 2-3 minutes until browned. Cover and cook for an additional 2 minutes.


SAUTÉED CHEERY TOMATOES

1 pint cherry tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
salt & pepper
 

Wash and dry cherry tomatoes. Cut each tomato in half. Heat oil in a medium skillet and cook tomatoes for about 3 minutes, stirring often. Add the garlic and sprinkle with salt and pepper. Cook for an additional minute.