Parmesan Breaded Pork Chops and Creamy Tomato Sauce

4 pork chops, about 3/4 inch thick

2 c. crushed Parmesan Goldfish crackers

4 tbsp. butter, melted

Preheat oven to 375.  Dip the chops in butter and roll in crumbs. Heat up a skillet, add about 2 tbsp oil. Brown the chops in a skillet for about 5 minutes on each side.  Place in a baking dish, either 8x8 or 9x13, depending on the size of your chops.  Bake in the oven for approximately 15 -20 minutes, or until no longer pink in the middle.

Creamy Tomato Sauce

2 tbsp oil

1 sm. onion, chopped

2 cloves garlic, minced

1 can Italian diced tomatoes, don't drain

1 tbsp dried basil

1 tsp. sugar

1/2 tsp oregano

1/4 tsp salt

1/4 tsp pepper

1 tsp Italian seasonings

1/2 c. cream or half and half

1 tbsp. butter

Saute onions and garlic until onions soft.  Add tomatoes and seasonings.  Boil for 5 minutes, or until liquid evaporates.  Add cream and butter and let simmer for 5 minutes.  Serve over your favorite noodles or rice.