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Baked Pork Chops & Pasta

4 thin shoulder pork chops, about 1 pound, 3/4 inch thick
2 tablespoons of salad oil
1 cup of sliced onion
1/2 cup of chopped celery
1 garlic clove, crushed
one 1 pound can of stewed tomatoes, undrained
one 8 ounce can of tomato sauce
1/2 teaspoon of dried thyme leaves
1/2 teaspoon of salt
1/8 teaspoon of pepper
one 8 ounce package of spinach twists or other pasta

Preheat oven to 350ºF. Wipe chops with damp paper towels; trim and discard excess fat.
In hot oil in medium skillet, sauté chops on both sides until browned; set aside.
In drippings in skillet, sauté onion, celery and garlic, stirring occasionally, until tender, about 5 minutes.
Meanwhile, cook spinach twists according to package directions. Drain well.
With a slotted spoon, lift pork chops onto a plate. Combine pasta with tomato mixture, mix well. Turn into 2 quart baking dish.
Arrange chops on top. Bake, covered, 30 minutes or until chops are tender. Makes 4 servings

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