Using the flat side of the mallet pound the pork chop uniformly until it expands and flattens to a thickness of about 1/2 inch. Repeat with the remaining pork chops.
Spread the breadcrumbs on a large plate.
Brush both sides of each pork chop with extra virgin olive oil and season each side with a sprinkle of Nick’s magic rub.
Placing on the plate of breadcrumbs, push down with both hands to coat both sides of each pork chop.
In a large nonstick saute pan, add the extra light olive oil and cook to a sizzle over medium-high heat.
Reduce the heat to medium and add the pork chops. Cook for 2-3 minutes per side. When browned on both sides, , place them on a plate lined with brown paper.
In a large nonstick saute pan, add the extra virgin olive oil and garlic. Cook over medium heat for 1-2 minutes until the garlic starts to brown.
Add the red pepper flakes, oregano, basil, and parsley, stir and cook for 1 minute.
Add the salt and pepper and cook for 1 more minute.
Stir in the crushed tomatoes and cook for 2 minutes.
Add the juices from the canned tomatoes and stir. Bring to a boil over medium-high heat, reduce to a simmer, and cook for 20 -25 minutes,alt and pepper to your taste.
Add the pork chops to the simmering sauce and cook for 4-5 more minutes.
To serve, pour sauce onto each plate and place a pork chop on top.
Pork Chops with Pizzaiola Sauce
