Title: Baked pork chops and macaroni creole
 Categories: Pork & ham, Family & fr
      Yield: 4 Servings
 
      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.