Ingredients:

• 4 boneless Ontario pork loin chops (about 3/4 inch (2 cm) thick)
• 1/4 tsp (1 mL) each salt and pepper
• 3/4 cup (175 mL) shredded old white cheddar
• 1/2 cup (125 mL) panko breadcrumbs
• 1 tsp (5 mL) dried oregano
• 1 large egg, beaten
• 2 tbsp (30 mL) extra virgin olive or canola oil 
• 2 tbsp (30 mL) extra virgin olive oil
• 2 cups (500 mL) grape tomatoes, halved
• 2 tbsp (30 mL) capers
• 1 tbsp (15 mL) chopped fresh parsley
• 2 tbsp (30 mL) aged balsamic vinegar
• Pinch each salt and pepper
   

Cooking Instructions:

1. Pat pork chops dry and sprinkle with salt and pepper. Preheat oven to 400ºF (200ºC). Line a small baking sheet with parchment paper; set aside. 
2. In a shallow bowl, combine cheese, breadcrumbs and oregano. Place egg in another shallow bowl. Dip pork chops into egg first, letting excess drip off. Coat pork chops with cheese mixture, well on both sides. 
3. In a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides and place on prepared pan. Roast in oven for 10 minutes or until thermometer inserted in pork chops reaches 155ºF (68ºC).
4. Tomato Caper Sauce: Meanwhile, return skillet to medium heat and add oil. Add grape tomatoes and saute for 3 minutes or until starting to soften. Add capers and parsley; cook for 1 minute. Remove from heat and stir in vinegar, salt and pepper. Spoon over pork chops to serve.