Pork Chops Parmesan

Tomato-sausage sauce1 pound bulk Italian sausage or 1/2 pound ground chuck and 1/2 pound Italian sausage3 cloves garlic, minced1 onion, diced1 green pepper, diced1 can (about 15 ounces) diced tomatoes with garlic and basil2 cans (6 ounces each) tomato paste with Italian herbs1 1/2 teaspoons salt1 1/2 teaspoons pepperPork chops2 tablespoons butter4 bone-in, center cut, thin pork chops (about 2 pounds) 1/2 cup plus 2 tablespoons grated parmesan, divided 1/3 cup flour 1/2 teaspoon salt and pepper 2/3 cup evaporated milk, dividedFor the sauce: Cook sausage in skillet until almost browned; drain grease and add garlic, onion and green pepper. Cook until tender. Add diced tomatoes, tomato paste, salt and pepper and simmer 2 hours. Add water if desired to achieve proper consistency.For the chops: After sauce cooks for 90 minutes heat oven to 350 degrees. Melt butter in a 9-by-13-inch pan.In a shallow dish, combine 2 tablespoons parmesan, flour, salt and pepper. Pour 1/3 cup evaporated milk into a shallow bowl.Dip pork chop in evaporated milk, coat with cheese-flour mixture and place in buttered pan. Bake uncovered for 30 minutes. Remove from oven and pour tomato sauce around chops.In small bowl, combine remaining evaporated milk and 1/2 cup parmesan and pour over chops. Bake 20-25 minutes longer or until meat is done. Serve over pasta.Serves four.Editor's note: Sauce can be made the day before. You can reduce the sodium by looking for no-salt added tomato products and adding your own herbs.Nutrition values per serving: 970 calories, 56 g fat (24 g saturated), 43 g carbohydrates, 5 g fiber, 52 g protein, 210 mg cholesterol, 2,500 mg sodium.