Milanese Style Pork Chops - Untested

From Monet's Kitchen by Claire Joyes, pg 144
https://whatsinthepan.com/easy-pan-seared-pork-chops/

0 - I added details for cooking the chops. Not sure if they work given that they are breaded. I'm also uncertain about the sequencing of cooking chops and making the sauce. But maybe preparing everything in advance and, during the 4 minutes per side for the chops, I can mix together and cook the sauce, then everything will be ready at the same time?

1 1/2 lbs of pork chops, boneless? 2? (original is 4 veal steaks @ 1 1/2lbs total, but are they smaller?)

1 egg, beaten

1/2 tsp salt

1/2 tsp pepper

1 cup dry breadcrumbs

6 Tbsps clarified unsalted butter

1 popcorn kernel

4 tomatoes, peeled, seeded and chopped

1/2 cup beef broth

3 Tbsps butter

4 oz lean ham, julienned

1 cup sliced mushrooms

4 cups cooked pasta, chunky or strands

1 cup grated Parmesan or Gruyère cheese

1. Beat the chops with a tenderizer hammer until they are twice their original size.
2. Prepare to dredge the chops by mixing together the egg, salt and pepper in a shallow bowl and put the breadcrumbs in another shallow bowl or plate.
3. Prepare all the other ingredients to quickly cook so that everything is ready at more or less the same time.
4. Heat a cast iron pan for 4-5 minutes before melting the clarified butter in it. Put the popcorn kernel in the middle. When the kernel pops remove it and watch for the oil to smoke; that's when it's ready to sear the chops.
5. Dredge the chops first in the egg then in the breadcrumbs. Sear for 4 minutes (no more!) per side.
6. Check the internal temperature with a meat thermometer to make sure they are cooked through; when they reach an internal temperature of 135 F degrees they are done. Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees. Remember that cooking time can vary based on the thickness of the pork chops.
7. IF the internal temp is below 135F, turn down the heat and continue cooking until the right temperature is reached.
8. Meanwhile, prepare the sauce by cooking the tomatoes in a saucepan with the beef broth and 2 Tbsps of the butter. Do not let it boil. Add the slices of ham. Melt the remaining Tbsp of butter in another saucepan and add the mushrooms. Sauté them until the juice begins to run. Add the mushrooms to the tomato sauce. 
9. Arrange the chops on a serving platter. Pour the sauce over them and serve with paste, passing around the cheese separately.
10. Serve hot!