This is a dish that makes you look like a kitchen superstar!

Ingredients

1. Preheat oven to 350 degrees Fahrenheit

2. Fill a large pot of water to cook the pasta, salt the water, add penne rigate when water comes to a boil and cook on high about 7 minutes, stirring occasionally

3. In a large mixing bowl add 3 eggs, 1 cup of milk and whisk together

4. In a large mixing bowl add 2 cups of Italian bread crumbs, 1 cup of grated Parmesan cheese and 1 tablespoon of garlic powder, stir to blend 

5. Add olive oil to frying pan and allow to heat as you dredge the chops in milk egg mix then coat with breadcrumbs, fry chops approximately 3 minutes per side and set aside on paper towel lined plate

6. Drain the pasta and pour into a large casserole dish

7. Make a fresh rose sauce as follows;  add 2 tablespoons of butter to a sauce pan, chop 2 beefsteak tomatoes  and 3 scallions into tiny pieces and add to sauce pan at medium to high heat, stir often until tomatoes are mush, add 1 cup of water and bring to a fast boil then add 1 teaspoon each of sugar, garlic powder, salt and pepper and slowly pour in 2 cups of milk, stirring until mix resembles a thin rose sauce

8. Pour sauce over the penne rigate, top with1 cup of Parmesan cheese, layer on the pork chops and place thin sliced cherry tomatoes and 3 stalks of chopped scallions over the pork chops, top with 1 cup of Parmesan cheese

9. Cover casserole dish and place in oven for 30-45 minutes