Star Studded Baked Pork Chops
|Dry pasta||3 Ounce, shaped (1/2 Cup, Tiny Star-Shaped)|
|Pork rib chops/Pork loin chops||2 1⁄2 Pound (About 3/4 Inch Thick, 6 Chops, 2 To 2 1/2 Pound)|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Carrot||1 Ounce, coarsely shredded (1 Medium Sized)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry sage||1⁄2 Teaspoon|
|Dry thyme leaves||1⁄2 Teaspoon|
In a 3-quart pan, cook pasta in 1 1/2 quarts boihng water just until still slightly chewy (6 to 8 minutes); or cook a little less than time specified in package directions.
Drain, rinse with cold water, and drain well again.
In a medium-size bowl, beat egg; mix in pasta and set aside.
Melt butter in a wide frying pan over medium-high heat.
Add pork chops and cook, turning once, just until browned on both sides (about 4 minutes total).
Remove from pan and set aside.
Reduce heat to medium and add celery, onion, garlic, and carrot; cook, stirring often, until vegetables are soft but not brown (6 to 8 minutes).
Remove from heat and stir in parsley, salt, pepper, sage, and thyme.
Then lightly stir vegetable mixture into pasta mixture.
Place a pork chop at one end of a greased 7- by 11-inch baking dish; spoon about a fifth of the pasta mixture over chop.
Place another chop over pasta, overlapping it slightly.
Continue alternating pasta and chops, ending with a pork chop.
Spoon any remaining pasta mixture around chops.
Cover and bake in a 350° oven just until chops are no longer pink in center; cut to test (25 to 30 minutes).
Serve a portion of the pasta mixture with each chop.