#2239 - Tomato Pork Chops

(by Shirley McNevich)

1 envelope Spatini or Lawry's spaghetti sauce mix
6 pork chops
1 TBSP canola oil
6 slices of onion
1 - 1lb. can chopped tomatoes
salt and pepper to taste
1 TBSP Domino's dark brown sugar

Sprinkle the pork chops on both sides with salt and pepper. In a skillet add canola oil and pork chops--turn heat to medium and brown pork chops on both sides. Arrange browned pork chops in a greased 9 x 13 glass baking dish. Place one onion slice on top of each pork chop. In a bowl add spaghetti sauce mix, chopped tomatoes and brown sugar--stir to mix. Spread the tomato mixture carefully over the pork chops. Cover the baking dish with foil and bake at 350 degrees for 1 hour or until pork chops are tender.

#523 - Italian Sausage Entree

(by Shirley McNevich)

1 1/2 - 2 lbs. Italian sausage (your choice of spiciness, flavor, etc.)
1 green pepper
1 yellow pepper
1 red pepper
1 orange pepper
canola oil
1 envelope Spatini spaghetti sauce mix (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce--you can see it here http://www.lawrys.com/main/product.aspx?ProductId=127 )
1 small can Hunt's tomato paste
1 large onion
3/4 cup water
oregano
garlic
salt

In a large pot add water and a pinch of salt--bring water to a boil, then boil sausage for about 30 minutes (after about 10 minutes, carefully poke holes in the sausage with a large cooking fork to make the fat boil out--pierce with a fork to check tenderness after 30 minutes). Wash and chop the onion and peppers. On a separate burner add canola oil to a skillet and sautee the chopped peppers and onions. Once they are tender add the Spatini, tomato paste, water, oregano, and garlic. Stir and taste--if you like the sauce a little sweeter add a little white sugar at a time until you get the flavor you desire. Drain sausage, cut into bite sized pieces and add the sausage pieces to the onions and peppers--stir and heat until you are ready to serve.