Last week, I wrote about the botched dinner my husband made. On Wednesday night, he made this recipe for Pork Chops Parmesan. And when he pulled it out of the oven, all melted and delicious, he insisted I take a photo and write a blog post about his success.

And I’m more than glad to. This recipe was great. And I don’t like pork chops, which is a problem for our marriage because TJ LOVES pork chops. I’ll make them once or twice a year if he begs long enough, but inevitably I end up eating something else because I don’t like it.

But this recipe is really good. Because he was cooking three large chops at once, TJ used our electric skillet, which I think worked better than trying to use a pan over the stove.

This is a great recipe to pull out the day after you make spaghetti, because you always have like half a jar of spaghetti sauce left over. At least we do. This is a wonderful way to repurpose it.

And, of course, this one is from my new Weight Watchers cookbook, which seems to be the only thing I’m cooking out of lately.

Pork Chops Parmesan

1 large egg

¼ cup Italian-seasoned dried bread crumbs

4 (½-pound) boneless center-cut pork loin chops, about 1/2 inch thick, trimmed

¼ teaspoon salt

1/8 teaspoon black pepper

2 teaspoons olive oil

1 cup fat-free marinara sauce, heated

½ cup shredded reduced-fat mozzarella

2 tablespoons grated Parmesan cheese

Lightly beat egg in shallow dish. Place bread crumbs, salt and pepper in another shallow dish. Dip each chop in egg, then in crumb mixture.

Heat oil in large, nonstick skillet over medium heat. Add chops and cook until instant-read thermometer registers 145 degrees. Transfer chops to boiler pan.

Top each chop with about ¼ cup of marinara sauce, sprinkle with cheese. Broil until cheese begins to melt, about one minute

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