Pork Chops Parmesan

In shallow dish, mix bread crumbs with Parmesan cheese. In separate shallow dish, whisk egg. In third shallow dish, whisk together flour, sage, salt and pepper.

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 over nonstick skillet over medium-high heat. Fry pork chops until golden and just a hint of pink remains inside, about 5 minutes per side. Transfer to 8-inch (2 L) square glass baking dish.

Spread pasta sauce over chops; cover with cheese slices. Bake in 400°F (200°C) oven until bubbly and golden, about 10 minutes.

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Additional information : Pleasing Polenta
Make this classic tradition for family suppers. Stir in any of the variations along with the butter.

Classic Soft Polenta: In saucepan, bring 4 cups (1 L) water to boil. In thin steady stream, whisk in 1 cup (250 mL) cornmeal until thickened. Cook over medium-low heat, stirring with wooden spoon, until thick enough to mound on spoon, 10 minutes. Remove from heat. Stir in 2 tbsp (250 mL) butter and 1 tsp (5 mL) each salt and pepper. Makes 4 servings.

Variations:
Parmesan Parsley Polenta: 1/2 cup (125 mL) grated Canadian Parmesan cheese and 1/4 cup (50 mL) chopped fresh parsley

Tangy Lemon Polenta: 1/2 cup (125 mL) light sour cream; 1 tsp (5 mL) grated lemon rind; and 1 tbsp (15 mL) lemon juice

Source : Canadian Living Magazine: May 2003