Recipe(tried): Pork Chops and Pastina

Though this sounds like an Italian dish like me,it is not.It is a simple,tasty all-American dish.Hope you enjoy.

Pork Chops and Pastina
Makes 6 servings

3 oz. dry tiny, star-shaped pasta
1 egg
2 Tbsp. butter or margarine
6 pork chops, 3/4-inch thick (about 2 1/2 lbs. total)
1 cup finely chopped celery
1 cup finely chopped onion
1 clove garlic,minced
1 carrot,coarsely shredded
1/4 cup parsley (Italian flat-leaf)
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme

Cook pasta in 1 1/2 quarts boiling water, leaving slightly undercooked so it tastes chewy. Drain and rinse; drain again then mix with the egg. set aside.

Melt butter in a frying pan over medium high heat and add pork. Brown and turn so both sides are browned. Remove from pan. Reduced heat to medium and add celery, onion, garlic, and carrot cooking until veggies are soft but not done. Remove from heat and add parsley and spices. Add pasta.

In a greased 7xll-inch baking dish, place a pork chop. Spoon one fifth of the pasta mixture over the chop. Place another chop over pasta. Continue layering pasta and pork. Spoon any remaining pasta around chops.

Cover and bake at 350 degrees 20-30 minutes or till pork is no longer pink in the middle.