Baked Pork Chops And Macaroni Creole Recipe

• 4 x pork chops, thin shoulder
• 1 Tbsp. salad oil
• 1 c. sliced onions
• 1 x clove garlic, crushed
• 1 lb canned tomatoes, whole, undrained
• 1/2 tsp dry thyme
• 1 x bay leaf, crumbled Salt, to taste
• 1/8 tsp pepper
• 2 c. cooked macaroni, elbow, cooked

1. Wipe hops with pamp paper towel, trim excess fat.
2. Place on rack in broiler pan, broil on both sides till nicely browned.
3. In warm oil in large skillet, oven proof, saute/fry onion and garlic, stirring occasionally, till tender, about 5 min.
4. Add in tomatoes, thyme, bay leaf, 3/4 tsp.
5. salt and the pepper well.
6. Add in cooked macaroni to tomaoto mix, mix well.
7. Arrange chops on top.
8. Bake covered 40 min or possibly till chops are tender.

pork chops, salad oil, onions, clove garlic, tomatoes, thyme, bay leaf, pepper, macaroni

Taken from cookeatshare.com/recipes/baked-pork-chops-and-macaroni-creole-75343 (may not work)