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Baked Pork Chops and Macaroni Creole
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
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.
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