Baked Pork Chops and Macaroni Creole

Title:
Baked Pork Chops and Macaroni Creole

Yield:
4 Servings

Categories:
Pork




Ingredients:





     4    Pork chops; thin shoulder


     1 tb Salad oil


     1 c  Sliced onions


     1    Clove garlic; crushed


     1 lb Canned tomatoes; whole,


          -undrained


   1/2 ts Dried thyme


     1    Bay leaf; crumbled


          Salt; to taste


   1/8 ts Pepper


     2 c  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.


 Posted to MC-Recipe Digest by Barb at PK  
on Apr 17, 1998