Pork Chop Casserole

• 4 or 5 pork chops
• 1 small can peas
• 1 small can carrots
• 1 can celery soup
• 2 c. croutons
• 4 c. broccoli florets (1 medium size head)
• 1 Tbsp. olive oil
• 2 cloves garlic, minced
• 4 large ripe tomatoes (about 2 lb.), peeled, cored and chopped or 1 large (28 oz.) can low sodium tomatoes, chopped (with their juice)
• 2 Tbsp. golden raisins, chopped
• 1/8 tsp. cayenne pepper
• 1 1/2 Tbsp. whole pine nuts or chopped almonds
• 6 oz. spaghetti or linguine
• 2 Tbsp. minced parsley

1. In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender, 2 to 3 minutes.
2. Rinse under cold running water; drain and set aside.
3. In another large saucepan, heat the olive oil over moderately low heat for 30 seconds; add the garlic and cook, uncovered, until golden, about 3 minutes.
4. Add the tomatoes, raisins and cayenne pepper and simmer, uncovered, for 15 minutes.
5. Add the pine nuts and simmer 5 minutes longer.

pork chops, peas, carrots, celery soup, croutons, broccoli florets, olive oil, garlic, tomatoes, golden raisins, cayenne pepper, nuts, linguine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537430 (may not work)