Ingredients:
4 pork chops, i used thinly cut
1 large onions, sliced and pieces cut in half
6 tablespoons garlic, chopped, i used the chopped garlic in a jar
3 tablespoons cooking oil
1/3 cup marsala wine
1 (10 1/2 ounce) cans cream of mushroom soup
1 (8 ounce) containers sour cream
2 inches Velveeta cheese, cut into cubes
1 lb ziti pasta, cooked according to box directions
salt & fresh ground pepper, to taste
Directions:
Brown pork chops in oil in a frying pan.
Put aside when done.
In a small saucepan, saute onions and garlic, in oil.
When cooked, add Marsala wine.
Let come to boil, and simmer for a few minutes.
Meanwhile cook the zita according to box directions.
Drain.
To the onions and garlic add soup, and sour cream, and turn down to low, so it doesn’t boil.
Mix well, and let simmer for about 5 minutes until heated.
Add Velveeta cheese cubes, and let melt, stirring until cheese is completely melted.
Place pork chops in a single layer, in a lg round or square casserole dish (I used my frying pan, because it is oven proof, or you can use an iron skillet — this would work great too) but if you don’t have one, use a casserole dish for this dish.
Pour enough of the sauce mixture over the pork chops to completely cover.
Add salt and cracked pepper, to taste.
Pour drained pasta over the sauce and pork chops.
Pour the rest of the sauce over pasta, and season again with salt and cracked pepper, to taste.
Put in the oven and bake for 25-30 minutes until heated and bubbly.
Servings: 2-4
Time preparation: 20 min.
Time total: 55 min.