405 calories; 9.1 g fat; 3.5 g saturated fat; 166 mg cholesterol; 223.1 mg sodium; 26.7 g carbohydrate; 3.1 g fiber; 2.3 g sugar; 49.3 g protein
Preheat oven to 425°F.
Pat pork chops dry and season with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Mix Italian seasoning and parmesan cheese with panko. Dip chops in flour, then egg, then panko mixture. Spray a large sheet pan with nonstick cooking spray. Add pork chops, tomatoes and green beans to pan. Drizzle vegetables with olive oil and season with salt and pepper, as desired.
Roast for 12–18 minutes, or until pork internal temperature reaches 145°F and green beans are tender.