Shelly's Recipe

MACARONI CREOLE AND BAKED PORK CHOPS

Category: Pork - Chops and Steaks

4 pork chops -- thin shoulder
1 tbsp salad oil
1 cup sliced onions
1 clove garlic -- crushed
1 pound canned tomatoes -- whole, undrained
1/2 tsp dried thyme
1 bay leaf -- crumbled
Salt -- to taste
1/8 tsp pepper
2 cups cooked elbow macaroni

Wipe chops 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 tsp 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.