4 - 5 pork chops
2 tbsp. cooking oil
Salt and pepper to taste
3 c. elbow macaroni, cooked and drained
3 cans condensed cream of mushroom soup
10 oz. pkg. chopped spinach, thawed and squeezed dry
1 clove garlic, minced
1 c. milk or dry white wine
1/2 c. grated Parmesan cheese

Season chops with salt and pepper, then brown on both sides in oil, in skillet. Mix macaroni and spinach. Pour into 13 x 9 inch pan that has been oiled. Place the browned chops on top of the macaroni. Mix soup, garlic and milk or wine and pour over the chops and macaroni mixture. Sprinkle with cheese and bake for 1 hour at 350 degrees. Bake covered with foil.