3 tbsp. butter
3 tbsp. olive oil
2 cloves garlic, pressed
1/4 tsp. pepper
1/8 tsp. red pepper
1 tsp. rosemary
4 pork chops, 1 inch
2 c. chopped tomatoes
3 tbsp. parsley
1/2 tsp. salt
3/4 lb. spaghetti
4 tbsp. butter
4 tbsp. Parmesan cheese

Melt butter with olive oil in a large skillet. Add garlic, pepper and red pepper. Sprinkle rosemary on pork chops, then brown slowly in skillet. Add tomatoes, parsley and salt. Cover and cook 20 minutes. Uncover and cook until tender.

Cook the spaghetti, drain and toss with butter and Parmesan. Add 1/2 cup sauce to spaghetti, place on a hot platter, arrange the chops on the platter and pour the rest of the sauce over all.