Parmesan-Coated Pork Chops with Tomato and Basil Sauté

Breaded Pork Chops:
1/3 cup(s) plain dried bread crumbs
1/4 teaspoon(s) dried thyme
3 tablespoon(s) grated Parmesan cheese
1 pinch(s) ground red pepper (cayenne)
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 large egg
4 (6 ounces each) 3/4-inch-thick bone-in pork loin chops, well-trimmed
Olive oil nonstick cooking spray

Tomato and Basil Saute:
2 teaspoon(s) olive oil
2 medium onions, sliced
6 large (1 pound) plum tomatoes, cut into 3/4-inch dice
2 teaspoon(s) balsamic vinegar
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 tablespoon(s) chopped fresh basil leaves
Directions

Prepare Breaded Pork Chops:
Preheat broiler.
On waxed paper, mix bread crumbs, thyme, Parmesan, ground red pepper, salt, and pepper.
In pie plate, with fork, lightly beat egg.
Dip each pork chop into beaten egg, then coat with crumb mixture.
Spray both sides of chops generously with nonstick cooking spray.
Place pork chops on rack in broiling pan.
With broiling pan 7 to 9 inches from source of heat, broil chops 8 to 10 minutes, until golden on the outside and still slightly pink on the inside, turning chops over once.
Meanwhile, prepare Tomato & Basil Saute:
In nonstick 10-inch skillet, heat oil over medium heat until hot.
Add onions and cook, stirring occasionally, 10 minutes or until tender and golden.
Add tomatoes, vinegar, salt, and pepper and cook 1 minute.
Stir in basil.
Spoon sauté over broiled chops.
Recipe from goodhousekeeping.com