Baked Pork Chops and Macaroni Creole
Serving Size : 4
4 pork chops, thin shoulder
1 tablespoon salad oil
1 cup sliced onions
1 clove garlic, crushed
1 pound canned tomatoes, whole, undrained
1/2 teaspoon dried thyme
1 bay leaf, crumbled
Salt, to taste
1/8 teaspoon pepper
2 cups cooked macaroni, elbow, cooked
Wipe hops with pamp paper towel, trim excess fat. Place on rack in
broiler pan, broil on both sides until nicely browned.
In hot oil in large skillet, oven proof, saute onion and garlic,
stirring occasionally, until tender, about 5 minutes. Add tomatoes,
thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
Add cooked macaroni to tomaoto mixture, mix well. Arrange chops
on top. Bake covered 40 minutes or until chops are tender.