Stuffed Breaded Pork Chops With Tomato Sauce
4 pork chops – with pocket cut to stuff
2 eggs – beaten
2 cups bread crumbs
3 tablespoons Olive Oil
1 cup of cherry tomatoes – halved
Few leaves of Sage
Olive oil – for drizzling in pan
Combine all of the ingredients for the stuffing in a medium size bowl.
Prepare the sauce in the same pan the pork chops were sautéed in (do not clean the pan). Drizzle a little olive oil and place the halved tomatoes, fresh oregano, thyme, sage and rosemary, along with the two cups of crushed tomatoes. Let this heat to a slight simmer and add the tsp. of balsamic vinegar.