PORK CHOP PARMESAN CASSEROLE

PORK CHOP PARMESAN CASSEROLE 6 pork chops 2 eggs 2 tsp basil 2 tsp black pepper 2 tsp oregano 1/2 tsp sea salt 1 1/2 cups Panko 3 + 1 Tbs EVOO 14.10 OZ spaghetti 1 large can spaghetti sauce 2 cups frozen peas 1 cup shredded or sliced cheese of your choice 1/2 cup grated Parmesan -Grease casserole dish with 1 Tbs EVOO and set aside. Preheat oven to 425°F. SPAGHETTI: Cook spaghetti with peas, according to package directions. Drain and add 1 tsp of each of the following: basil, oregano and black pepper, the 1/2 tsp of sea salt and 1/2 the can of spaghetti sauce. Toss until mixed well. PORK: Trim the fat off of the pork, rinse and pat dry. Preheat frying pan (medium/high heat). Add 3 Tbs EVOO. Bowl #1: eggs and 1 tsp of each... Basil, oregano and black pepper. Whisk together. Bowl #2: panko -Dip the pork in the egg mix and then the panko and place in pan. Fry both sides until golden brown... About 10 minutes. Place cooked pork on top of spaghetti in casserole dish. Spoon remaining sauce on top of the pork and top with the cheeses. Bake for 20-25 minutes