Directions

1. For sauce, place tomato, bell pepper, onion, garlic, tomato paste and 1 tablespoon oil in a blender or food processor; cover and blend to make a smooth purée. Transfer to a 2-quart saucepan. Cover and cook over medium heat about 20 minutes.
2. Meanwhile, score pork chops on both sides. Sprinkle with oregano, salt and freshly ground black pepper to taste. In a small bowl whisk together egg and milk. Place flour and breadcrumbs on separate plates. Coat chops with flour, lightly dip in egg, and coat with breadcrumbs. Set aside.
3. Heat 3 tablespoons oil in a large skillet over medium heat. Cook chops until golden, turning often. Pour sauce over chops; cover, reduce heat and simmer 10 minutes or until no longer pink (170°F). Serve chops with sauce.