Cut broccoli into bite-sized pieces Cut mushrooms into ¼" slices. Pat pork chops dry, and season with half the garlic salt. Lay panko in a single layer on a plate. Gently roll pork chop in panko. Press the panko gently to adhere to pork chop covering all sides. Lay on a clean plate.

"Line a plate with a paper towel. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay pork chops away from you in hot oil and flip every 3-5 minutes until golden brown and pork reaches a minimum internal temperature of 140 degrees, 10-14 minutes. Transfer pork to towel-lined plate. Season both sides with a pinch of salt. Rest at least 5 minutes."

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes. Add Mushrooms and season with ¼ tsp salt and pinch of pepper. Stir in Mushrooms and cook until water is evaporated and mushrooms are golden brown, 3-5 min. Remove from heat and sprinkle with parm

Place a small pot over medium low heat and add crushed tomatoes and ¼ c water. Bring to a simmer and add remaining garlic salt and red pepper flakes to taste. Simmer until sauce thickens slightly, 3-5 min. Remove from heata nd keep warm.

Plate according to the picture, topping pork chop with sauce.