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Pork Chop-Spaghetti Casserole
1 pkg. pork chops, bone-in & thick
1 pkg. spaghetti pasta
2 cans (10.5 oz. each) cream of tomato soup
1/2 onion, peeled & minced
1 C cheddar cheese, grated
1/2 C Parmesan cheese
Salt, black pepper & parsley to taste
Flour to dredge chops
A bit of oil for frying
Rinse the pork chops under cold water; dredge in flour. In a skillet, add a bit of oil and brown the chops on both sides. Cook the pasta until done in a pot of boiling water, then drain. In a large bowl, mix the pasta, tomato soup (with 1/2 cup of water), minced onions and grated cheddar cheese. Also mix in the salt, black pepper and parsley to taste. In a large baking dish coated with non-stick spray, spread out spaghetti mixture evenly on the bottom. Place the browned pork chops on top; sprinkle with Parmesan cheese. Bake covered with foil at 350-degrees F for one hour, or until meat is cooked through and no longer pink inside.
Note: The combination of pork chops and spaghetti may sound odd, but it's a wonderful dish.
Variation: Prepare boneless sirloin pork chops using Shake 'N Bake for pork; bake according to package directions. Place cooked pork chops atop spaghetti mixture; bake at 350-degrees F until heated through (about ten minutes). Other variations include using angel hair pasta (capellini) instead of spaghetti pasta and adding fresh-sliced mushrooms.
*Pork Chop-Spaghetti Casserole images (C)2014 Shenanchie.
*Recipe Source: Jackie Labrecque-Daigle.
Related Link:
Food Fare Culinary Collection: Canadian Cuisine
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