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Baked Pork Chops and Macaroni Creole




Source of Recipe


the web


List of Ingredients




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


Recipe



Wipe hops with damp 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 tomato mixture, mix well. Arrange chops on top. Bake covered 40 minutes or until chops are tender.

Serves 4.