2zucchini (weighing a total of about 14 or 15 ounces), cut in half and then quartered into wedges
5clovesgarlicpeeled and thinly sliced
Preheat the oven to 425 degrees F.
Put the flour in a shallow bowl and the beaten egg in another shallow bowl and set aside. In a third shallow bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, and salt and pepper until well combined.
Now it's time to bread the pork chops. Make one of your hands the “wet hand” and the other one the “dry hand.” With your wet hand, toss the first pork chop into the flour. Use your dry hand to sprinkle the flour on top and rub it around until well coated. Now drop the meat in the egg and use your wet hand to coat it again. Lastly, use your wet hand to place it in the breadcrumb bowl and use your dry hand to make sure it's well coated.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Place the breaded pork chops in the pan and brown, 1 or 2 minutes per side. Place on a baking sheet when done.
Nestle the cherry tomatoes and zucchini wedges around the pork chops. Sprinkle the sliced garlic on top, season the veggies with salt and pepper, and drizzle with the remaining 2 tablespoons of olive oil.
Bake until the pork chops are just done all the way through (no longer pink in the middle—but do not overcook) and the veggies are tender when pierced with a fork, about 15 to 18 minutes (depending on the thickness of your pork chops). Great served with a side of wild rice.