Penne With Pork Chops

• 1 small onion, chopped finely
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 8 thin sliced pork chops
• 12 ounces tomato paste
• 12 ounces water
• 28 ounces crushed tomatoes
• 11 1/2 ounces tomato juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons dried basil
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup dry red wine
• 1 (8 ounce) jar mushrooms, drained
• 1 cup Italian parsley, chopped
• 1 lb cooked penne pasta

1. Saute the onion in the olive oil in a large pot until translucent.
2. Add the garlic and continue cooking until the garlic is slightly brown.
3. While the onion is cooking mix the tomato paste and water together.
4. Place the pork chops in the pot.
5. Add the tomato paste mixture, crushed tomatoes, and the tomato juice to the pot then stir.
6. Add the dry seasonings, wine, and mushrooms. Simmer for 1 hour.
7. 10 minutes before the sauce is finished add the parsley.
8. Remove pork chops and keep warm while you mix pasta and sauce.
9. Serve with a salad.

onion, garlic, olive oil, pork chops, tomato, water, tomatoes, tomato juice, oregano, thyme, basil, salt, ground black pepper, dry red wine, mushrooms, italian parsley, pasta

Taken from www.food.com/recipe/penne-with-pork-chops-133540 (may not work)