For the Sauce:

1. Heat a large cast iron frying pan.
2. Place the tomatoes in the dry pan and sprinkle with sugar.  As the tomatoes start to wilt, add the sliced onions and garlic.
3. Allow the onions to get a beautiful golden color and the garlic become fragrant.
4. Add the rest of the seasonings and drizzle with olive oil.
5. Gently and carefully crush the tomatoes, as they may burst.
6. Add the water, bay leaf, and peas and simmer on a low and gentle heat.
7. Taste for seasonings.
8. Prepare the pork chops while the sauce simmers gently.

For the Pork Chops and Assembly:

1. Preheat oven 350 degrees F.
2. Prepare a dredging station for the pork chops by setting up three stations: one with flour, one with the milk and eggs beaten together, and one with Panko.
3. Coat the pork chops in the flour, then the milk and eggs mixture, and finally in the Panko bread crumbs.
4. Heat a large cast iron frying pan with about 1/4 inch of cooking oil.
5. Place the prepared pork chops in the heated oil. The oil should sizzle when the pork chop is placed in the pan, otherwise the coating will get soggy.
6. Cook the pork chops for about 4 minutes per side, depending on the thickness of your chops. The coating should get a beautiful golden color.
7. Once the pork chops are golden and ready, place them in a baking dish.
8. Top each pork chop grated Parmesan cheese, the prepared sauce, and mozzarella cheese.
9. Cover with aluminum foil, and bake for about 30-35 minutes covered.
10. Remove the foil and bake for another 10-12 minutes uncovered.
11. Let the pork chops rest for about 10 minutes before serving.  The internal temperature should read 145 degrees F. (63 degrees C).
12. Drizzle the pork chops with a little olive oil before plating.  Enjoy!