Baked Pork Chops And Macaroni Creole Recipe
Servings: 4
Ingredients
- 4 x pork chops, thin shoulder
- 1 Tbsp. salad oil
- 1 c. sliced onions
- 1 x clove garlic, crushed
- 1 lb canned tomatoes, whole, undrained
- 1/2 tsp dry thyme
- 1 x bay leaf, crumbled Salt, to taste
- 1/8 tsp pepper
- 2 c. cooked macaroni, elbow, cooked
Directions
- Wipe hops with pamp paper towel, trim excess fat. Place on rack in broiler pan, broil on both sides till nicely browned.
- In warm oil in large skillet, oven proof, saute/fry onion and garlic, stirring occasionally, till tender, about 5 min. Add in tomatoes, thyme, bay leaf, 3/4 tsp. salt and the pepper well.
- Add in cooked macaroni to tomaoto mix, mix well.
- Arrange chops on top. Bake covered 40 min or possibly till chops are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 438 | |
| Calories from Fat 175 | 40% |
| Total Fat 19.6g | 25% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 925mg | 39% |
| Potassium 611mg | 17% |
| Total Carbs 49.86g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.21g | 3% |
| Protein 15.79g | 25% |
