Lamb Chops:
4 eggs, lightly beaten
12 lamb chops
1 cup Parmesan cheese
1 bunch fresh thyme (or 2 tablespoons dried)
salt and freshly ground black pepper
3 tablespoons olive oil
1 recipe Sweet Tomato Sauce
Sweet Tomato Sauce:
1 large onion
8 fresh ripe tomatoes (or canned plum tomatoes, drained)
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Sweet Tomato Sauce:
Finely mince the onion. Coarsely chop the tomatoes.
Heat a medium skillet on medium heat. Add olive oil. When oil is hot, add minced onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another minute. Add the coarsely chopped tomatoes and reduce heat. Simmer for 45 minutes until sauce thickens a little.
(makes about 2 cups)
Pork Chops:
Place the beaten eggs in a mixing bowl. Add the lamb chops and coat with egg.
Place the Parmesan in a shallow bowl. Dip each chop into the cheese, coating both sides.
Sprinkle both sides of chops with salt, pepper, and thyme.
Place chops in fridge for a couple of hours to let crust set (a step I sometimes skip if I don't have time). Remove from fridge for about an hour before cooking.
Heat a large skillet, then add the olive oil to cover the bottom of the pan.
Cook chops until Parmesan crusts are golden then turn over to fry the other side, 2-3 minutes per side. The inside will be light pink and juicy.
To serve, spoon 2 or 3 tablespoons of Sweet Tomato Sauce in the center of each plate. Arrange 2 or 3 chops per person decoratively on top of sauce.
(serves 4-6)
