Lamb Chops with Parmesan Crusts and Sweet Tomato Sauce

My mom has made this dish for years and it's one of the first recipes I made sure to copy into my own cookbook before I got married. David's turning thirty this month and this is the meal he asked for for his birthday dinner. I sometimes you this recipe with chicken instead, and also make the tomato sauce on its own and put it over pasta. It's a great dish your family is sure to love.

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)