Baked Pork Chops & Macaroni Creole - cooking recipe

Ingredients

4 pork chops, thin shoulder
1 tablespoon salad oil
1 cup sliced onion
1 clove garlic, crushed
1 lb canned tomato, whole,undrained
1/2 teaspoon dried thyme
1 bay leaf, crumbled
salt
1/8 teaspoon pepper
2 cups cooked macaroni, elbow,cooked

Preparation

Wipe hops with damp 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 tomato mixture, mix well.
Arrange chops on top.
Bake covered 40 minutes or until chops are tender.