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Categories:Viewed: 8 - Published at: a year ago
Ingredients
- 3 c. farfalle (butterfly pasta)
- 1 (16 oz.) can tomatoes
- 6 pork chops
- 1/2 c. chopped onion
- 1/2 green pepper, cut in rings
- 1 beef bouillon cube
- 1/2 tsp. salt
- dash of pepper
- 1/4 tsp. thyme
- 1/4 tsp. marjoram
Method
- Cook pasta and drain.
- Drain tomatoes, reserving 3/4 cup juice. Cut tomatoes in quarters; stir into pasta with 1/2 teaspoon salt and thyme.
- Pour into 13 x 9 x 2-inch baking dish.
- Trim fat from chops and brown chops.
- Arrange over pasta, sprinkle with onions. Combine tomato juice, bouillon cube, salt and marjoram.
- Heat to dissolve bouillon cube.
- Pour over chops, cover and bake 1 hour in 350° oven.
- Add green pepper, re-cover and bake 15 minutes more. Serves 6.
