| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork & ham, Family & fr |
4 |
Servings |
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 |
INSTRUCTIONS
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 <abprice@wf.net> on Apr 17, 1998
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