Heat a large skillet with 2 tablespoons olive oil. Place flour in a shallow bowl, combine the eggs and water in a second shallow bowl and breadcrumbs and Parmesan cheese in a third shallow bowl. Season pork chops with salt and pepper. Dip pork in flour, then eggs, followed by breadcrumbs. Cook in skillet about 5-7 minutes or until browned on each side. Arrange pork chops on a casserole dish coated with cooking spray.
Meanwhile, heating remaining tablespoon of olive oil in a small saucepan. Add garlic and cook for one minute. Add crushed tomatoes, diced, tomatoes and sauce. Stir in sugar, salt and seasoning. Cook until mixture begins to simmer. Reduce heat to low and cover.
Preheat oven to 400. When pork chops have finished browning and are arranged in your casserole dish, ladle ½ to 1 cup of sauce over pork chops. Sprinkle chops with shredded cheese. Bake in oven for 15 minutes or until cheese has a completely melted.