1 c. elbow macaroni
4 loin chops
2 tsp. salt
1/4 tsp. pepper
1/4 c. minced onion
1/2 c. minced green pepper
2 tbsp. flour
1 tbsp. brown sugar
1/2 tsp. salt
1 c. chili sauce
1 (No. 2) can cream style corn

Cook macaroni and drain, set aside. Trim fat from chops and heat pieces over low heat in skillet. Remove fat. Season chops with salt and pepper and brown both sides in skillet. Set aside.

In skillet, saute onion and peppers, about 5 minutes in low heat. Stir in flour. Then mix in sugar, salt and chili sauce. Cook, stirring until thickened. Mix in corn and macaroni. Pour into casserole. Arrange chops on top. Bake covered at 350 degrees for 1 hour or until chops are done.