Pork Milanese with Tomato Topping

Did a bit of twiking to this recipe, but it was Exellent.
Plus you get the recipe for the topping, which I'm going to remember the next time I prepare fried grouper.





Ingredients for Chops:

1 pork tenderloin, about 1 lb. (we used 4 bonless chops with a bit of fat on them)
2 eggs, beaten
1/2 cup bread crumbs or 3/4 c. italian Panko
1/2 cup freshly grated parmesan or pecorino
Salt and pepper
Olive oil

This works best if the tenderloin is very cold. Sticking it in the freezer for 10 minutes will help.
Combine the breadcrumbs and the grated cheese in a shallow bowl.
Slice the pork tenderloin into medallions that are approximately 1/2″ thick. Pound the medallions until they are about half as thick with a mallet or heavy-bottomed pan or object. 
Season with salt and pepper.
Dip the thin slices first into the beaten eggs and then into the breadcrumbs/cheese, coating all pieces.
Heat a pan over medium-high heat. Add oil and heat until hot.
Add breaded pork tenderloin to the hot oil and pan-fry until pork is done. The chops will take abbut 4-5 min. per side. This should only take about a minute or two per side since the pork is so thin. Set aside and keep warm.

Tomato Topping

1 small onion,  diced
1 can diced tomatoes, drained
2-3 cloves garlic, minced
Balsamic vinegar, couple tablespoonsful
Basil (fresh is best but dried works)
Salt and pepper

In the same pan you cooked the tenderloin, add the onions to saute until translucent (add more oil if necessary). Add garlic and saute until fragrant, about 30 seconds.
Deglaze the pan with the balsamic vinegar.
Stir in tomatoes and basil, salt and pepper to taste, and simmer (for as long as you want, really).
Spoon over the pork tenderloin milanese