Recipe - Baked Pork Chops And Macaroni Creole

4 Pork chops; thin shoulder
1 tablespoon Salad oil
1 cup Sliced onions
1 Clove garlic; crushed
1 pound Canned tomatoes; whole,
undrained
One half teaspoon Dried thyme
1 Bay leaf; crumbled
Salt; to taste
1/8 teaspoon Pepper
2 cup 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, Three fourths 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 17, 1998