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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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