Pork Chop Dinner - cooking recipe

Ingredients

3 c. farfalle (butterfly pasta)
1 (16 oz.) can tomatoes
6 pork chops
1/2 c. chopped onion
1/2 green pepper, cut in rings
1 beef bouillon cube
1/2 tsp. salt
dash of pepper
1/4 tsp. thyme
1/4 tsp. marjoram

Preparation

Cook pasta and drain.
Drain tomatoes, reserving 3/4 cup juice. Cut tomatoes in quarters; stir into pasta with 1/2 teaspoon salt and thyme.
Pour into 13 x 9 x 2-inch baking dish.
Trim fat from chops and brown chops.
Arrange over pasta, sprinkle with onions. Combine tomato juice, bouillon cube, salt and marjoram.
Heat to dissolve bouillon cube.
Pour over chops, cover and bake 1 hour in 350\u00b0 oven.
Add green pepper, re-cover and bake 15 minutes more. Serves 6.