4

pork shoulder chops

1

Tbs

salad oil

1

cup

onions; sliced

1

clove

garlic; crushed

450

g

canned tomatoes; whole, undrained

½

tsp

dried thyme

1

bay leaf; crumbled

¾

tsp

salt; or to taste

1/8

tsp

pepper

2

cups

cooked macaroni

1

Wipe chops with damp paper towel, trim excess fat. Place on rack in griller pan, grill on both sides until nicely browned.

2

In hot oil in large skillet, oven proof, sauté onion and garlic, stirring occasionally, until tender, about 5 minutes.

3

Add tomatoes, thyme, bay leaf, ¾ tsp 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.