Leone S Pork Chops With Spaghetti
|Olive oil||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), melted|
|Garlic clove||2 Large, mashed|
|Freshly ground black pepper||1⁄3 Teaspoon|
|Crushed red pepper||1 Pinch|
|Lean pork chops||4 (1 Inch Thick)|
|Crumbled dried rosemary||1 Teaspoon|
|Ripe tomatoes/2 cups canned plum tomatoes||4 Medium, chopped|
|Fresh parsley sprigs||10 , chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat olive oil and 1/4 cup butter in a large heavy-bottomed skillet.
Add garlic and black and red pepper and cook slowly for 2 minutes.
Add pork chops; sprinkle with rosemary and brown on each side for 5 minutes.
Lower heat to medium and add salt, tomatoes and parsley.
Cover and cook slowly for 20 minutes.
Uncover and cook slowly for 20 minutes longer or until done.
Taste for salt.
Place spaghetti in a pot of boiling salted water.
Cook for about 10 minutes.
Taste 1 strand.
If as desired, drain well.
Place back in the pot in which it was cooked.
Add remaining butter and mix well.
Add the grated cheese and a little sauce and mix.
Place spaghetti on a hot plate with the chops and pour sauce over both.