1 tbsp. butter
6 loin or rib pork chops, cut about 3/4 inch thick
1/4 c. chopped onion
1 can (15 oz.) tomato sauce with tomato bits
1 env. (1 1/2 oz.) spaghetti-sauce mix
3/4 c. water
1/2 c. grated Parmesan-Romano cheese
7 oz. thin spaghetti
1 c. (4 oz.) shredded Mozzarella cheese

1. Heat butter in a large skillet. Add chops and brown on both sides. Remove them from skillet and keep warm.

2. Mix onion into fat in skillet and cook until tender, stirring occasionally. Mix in tomato sauce, spaghetti sauce mix, water and grated Parmesan-Romano cheese. Return chops to skillet, cover and cook over low heat until meat is tender - 45 to 55 minutes, basting occasionally. During cooking, mix in a small amount of water if necessary.

3. Meanwhile, cook spaghetti following package directions; drain, rinse and keep hot.

4. Turn spaghetti into shallow serving dish. Arrange chops over spaghetti and pour sauce over all. Top chops with shredded Mozzarella. Set under broiler with top about 5 inches from heat about 2 minutes or until cheese is melted.