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

Melt butter with olive oil in a large, heavy skillet. Add garlic, pepper, and red pepper. Sprinkle rosemary on pork chops, then brown chops slowly in the skillet. Add tomatoes, parsley, and salt. Cover and cook slowly for 20 minutes. Uncover and coo slowly for an additional 20 minutes or until tender. Cook the spaghetti; drain and toss with butter and Parmesan. Add 1/2 cup sauce to the spaghetti. Place spaghetti on a hot platter; arrange the chops on the spaghetti and pour sauce over all. 4 servings. Delicious!!