Baked Pork Chops & Macaroni Creole Recipe

Name: Baked Pork Chops & Macaroni Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, thin shoulder; 1 tablespoon salad oil; 1 cup sliced onion; 1 clove garlic, crushed; 1 lb canned tomato, whole,undrained; 1/2 teaspoon dried thyme; 1 bay leaf, crumbled; salt; 1/8 teaspoon pepper; 2 cups cooked macaroni, elbow,cooked

Servings: persons

4 pork chops, thin shoulder
1 tablespoon salad oil
1 cup sliced onion
1 clove garlic, crushed
1 lb canned tomato, whole,undrained
1/2 teaspoon dried thyme
1 bay leaf, crumbled
salt
1/8 teaspoon pepper
2 cups cooked macaroni, elbow,cooked

1
Wipe hops with damp paper towel, trim excess fat.
2
Place on rack in broiler pan, broil on both sides until nicely browned.
3
In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
4
Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
5
Add cooked macaroni to tomato mixture, mix well.
6
Arrange chops on top.
7
Bake covered 40 minutes or until chops are tender.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pork chops, thin shoulder, 1 tablespoon salad oil, 1 cup sliced onion, 1 clove garlic, crushed, and more.

Yes, Baked Pork Chops & Macaroni Creole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Pork Chops & Macaroni Creole

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