Defrost Chops in the Morning....Want Spaghetti in the Evening...A Culinary Compromise

Picture this: I took out pork chops in the morning before leaving for work. At 7pm, Wonder Tummy decides it wants SPAGHETTI instead. Of course, its getting close to payday so the pantry is a little on the echoing side. (Is there anything in there, in there,in there?) Lucky for Wonder Tummy, it is inside the master of throw togethers. I grab the trusty cast-iron skillet aand start tossing stuff in. Viola! Is it pork chops? Is it spaghetti? I don't know, but it sure is good!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  thick  pork chops
• 1  large onion, diced
• 2  tablespoons  cajun seasoning (I use Tony Chacheres)
• 3 -4  tablespoons flour
• 2  cups marsala wine
• 1 (14 ounce) can stewed tomatoes
• 1  clove garlic, finely diced
• 2  tablespoons olive oil
• 1  tablespoon butter
• 2  tablespoons fresh basil
•  salt and pepper
• 1  lb  cooked spaghetti

Directions

1. Sprinkle pork chops with cajun seasoning.
2. Coat each chop with flour.
3. Heat olive oil in a large skillet.
4. Place pork chops in skillet and brown evenly.
5. Add onions and garlic.
6. Cook until veggies are translucent, then add Marsala to deglaze the pan; Allow alcohol to cook out.
7. Add tomatoes and bring to a boil.
8. Stir in butter and basil.
9. Cook for 15 minutes on low heat.
10. Add cooked spaghetti and stir to coat all noodles.
11. If desired, sprinkle with Parmesan cheese.
12. Serve with garlic bread and salad.