PORK CHOP CASSEROLE WITH BROWNED PASTA
AND ROASTED TOMATO SAUCE
4 boneless pork chops
2 tablespoons Canola oil, divided
4 slices red onion
8 ounces rice or Orzo pasta
2 cups Roasted Tomato Sauce (look under sauces)
2 cups Tomato Juice (first or second pressing) or V-8 juice
Sea salt and freshly ground black pepper
4 slices tomato
Trim excess fat from the meat. Heat 2 tablespoons oil in a heavy, non-reactive skillet. Sear the chops on both sides in the hot fat. Remove the meat to a plate. Lightly brown the onion slices as well and lift them out onto the plate.
Add the remaining oil and saute the pasta until it browns to a golden color. Off the heat stir in the Tomato Sauce and Juice. Place the chops on top of the rice. Lightly salt and pepper. Lay a slice of onion and one of tomato on each chop.
Return pan to the heat, cover, and cook slowly for 30 minutes, or until the pasta has absorbed the liquid and become tender.
Serve directly from the casserole.