3 c. macaroni (butterfly shape)
1 (16 oz.) can tomatoes
1/2 tsp. salt
1/4 tsp. thyme
6 pork chops
1/2 c. chopped onion
1 beef bouillon cube
1/2 tsp. salt
1/4 tsp. marjoram
1/2 green pepper, cut in rings
Dash of pepper

Cook macaroni 10 to 12 minutes in boiling salted water; drain. Drain tomatoes, reserving 3/4 cup juice. Stir tomatoes into macaroni along with 1/2 teaspoon salt and thyme. Place in baking dish. Brown chops in skillet and arrange over macaroni; sprinkle chops with onion.

In saucepan, combine bouillon, 3/4 cup tomato juice, salt, marjoram and pepper. Cook until bouillon is dissolved; pour over chops. Cover and bake in 350 degree oven for 1 hour. Remove cover and place green pepper rings over chops. Cover and bake 15 minutes more, or until pepper is tender. Sprinkle with paprika.

Serves 5.