Pork Parmesan

6-7 good handfulls of dry egg noodles

5 wafer thin boneless pork sirloin chops

1 large egg

1/4 C. water

1/2 tsp. garlic powder

1/4 tsp. each salt and pepper

1/8 C. grated parmesan cheese

12 oz. pasta sauce

1 C. Italian blend shredded cheese

2-3 T. olive oil (for frying)

Coating mixture:

3/4 C. Italian bread crumbs

1/2 C. panko bread crumbs

1 tsp. garlic powders

1 tsp. smoked paprika

Place the egg noodles in boiling water and cook until tender. Whisk together the egg, water, 1/2 tsp. garlic powder, salt and pepper in a bowl. Combine the coating mix in a ziploc bag. Heat the olive oil over med. high heat in a skillet. In batches, dredge each pork chop into the egg mixture then shake in the coating and place in the skillet, cooking 1-2 minutes per side to brown. Remove to a paper towel lined plate. Once the egg noodles are done, drain and place them in the bottom of a 9x13 casserole dish. Top the noodles with half the pasta sauce, sprinkle with parmesan cheese and place the pork chops on top. Cover the chops with the remaining sauce and sprinkle the cheese all over the top. Bake, uncovered, in a 350 degree oven for 30 minutes.