Sheet Pan Parmesan Pork

Preheat oven to 400°F. Grease large rimmed baking sheet or line pan with parchment paper.
Whisk the egg, salt and pepper in a shallow dish. Into another shallow dish add the panko, Italian seasoning and parmesan cheese. Stir to combine.
Completely dry the pork chops. (paper towel is good) Working one at a time, dip the pork chops into the egg mixture, turning to coat every side. Then roll the chop in the bread crumb mixture until all sides are coated. Lay the pork chops on the baking sheet, leaving at least and inch between the chops. Repeat with remaining chops.
Arrange frozen potato chunks around pork chops, leaving space in between the chunks. You can season them with salt and pepper if you like.
Place pan on the center rack of the oven and bake for 20 - 30 minutes, until the panko crumbs begin to brown and the pork reaches an internal temperature of at least 145°F on an instant read thermometer. Turn the potatoes over after 15 minutes of baking time and continue to cook.
When chops are done, remove from oven and evenly spread marinara sauce on top of each pork chop, then sprinkle on mozzarella cheese, dividing equally. Return the pan to the oven for 5 minutes to allow the cheese to melt and marinara sauce to warm. ** If you like your cheese to be bubbly and crisp, remove the potatoes from the pan then place the pan under the broiler for 1 - 2 minutes. Serve hot.