Pork Chop Casserole - cooking recipe

Ingredients

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

Preparation

In a large saucepan, cook the broccoli in enough boiling unsalted water to cover until just tender, 2 to 3 minutes.
Rinse under cold running water; drain and set aside.
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.
Add the tomatoes, raisins and cayenne pepper and simmer, uncovered, for 15 minutes.
Add the pine nuts and simmer 5 minutes longer.