Italian-Style Skillet Pork Chops
- 1 Tbs. vegetable oil
- 6 pork chops, 3/4 inch thick
- 1 28 oz. jar spaghetti sauce with fresh mushrooms
- 1 clove garlic minced
- 6 C. hot cooked med tube-shaped macaroni (3 1/2 C. dry)
In 10-inch skillet over medium-high heat, in hot oil, cook half of the chops 10 minutes or until browned on both sides. Remove, set aside. Repeat with remaining chops. Pour off fat. Stir spaghetti sauce into same skillet. Heat to boiling. Return chops to skillet. Reduce heat to low. Cover; cook 10 minutes or until chops are no longer pink, stirring occasionally. Serve with macaroni or other pasta.