Pork Chops and Macaroni Creole

Pork Chops and Macaroni Creole

Cook 1 cup macaroni; set aside.

Wipe 4 thin loin pork chops with damp paper towel; trim excess fat if needed.

Place chops on foil lined broiler pan, broil on both sides until nicely browned, about 5 minutes per side.

Turn off broiler and set oven to 350 degrees.

Heat 1 Tablespoon oil in a large casserole that can be put on the stovetop and in the oven, sauté 1 cup chopped onion and 1 clove minced garlic, stirring occasionally, until tender, about 5 minutes.

Add a 15 ounce can of diced tomatoes, a 15 ounce can of drained okra,
½ teaspoon dried thyme, 1 crumbled bay leaf, ½ teaspoon salt, and 1/8 teaspoon pepper, mixing well.

Add cooked macaroni to tomato mixture, mix well.

Arrange chops on top and bake, covered, for 40 minutes or until chops are tender.