4 pork chops
2 tbsp. olive oil
1/4 tsp. black pepper
1/8 tsp. crushed red pepper
2 cloves garlic, minced
1 (14 1/2 oz.) can stewed tomatoes
1/2 lb. thin spaghetti

Heat oil in large heavy skillet. Brown chops on each side, sprinkle chops with black and red pepper. Saute garlic in oil surrounded chops for a few minutes, add tomatoes. Cover and simmer over medium heat for 20 minutes. Cook spaghetti, drain, toss with butter. Serve chops on plates with sauce spooned over spaghetti.