4 pork chops, 3/4 inch thick
2 tbsp. olive oil
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
2 cloves garlic, minced
2 (14 1/2 oz.) cans Italian stewed tomatoes
1/2 tsp. dried rosemary
1/2 to 3/4 lb. thin spaghetti

Trim pork chops of all fat. Heat oil in a large heavy skillet. Brown the chops on each side about 5 minutes a side. Sprinkle chops with black and red pepper. Saute garlic in oil surrounding chops for a few minutes. Add the tomatoes and rosemary. Cover; simmer over medium heat for 20 minutes. During this time, cook spaghetti. Drain and toss with butter. Serve chops on plates with sauce spooned over spaghetti.