RECIPE
6 loin pork chops
3 cans tomato soup (10 3/4 oz)
1 16-ounce package thin spaghetti
Brown pork chops in electric fry pan. Pour two cans of soup over the chops and allow to simmer.
Prepare spaghetti according to package directions, drain and add 1 can of soup to the spaghetti.
Place spaghetti in fry pan with pork chops. Mix together and heat thoroughly. Ready to serve.
White Sox legend Billy Pierce was a slight, soft-spoken southpaw from Detroit who played the bulk of his playing career with the White Sox.
Over his 13 seasons on the south side, Pierce was a seven-time all star, and in different seasons led the AL in wins and strikeouts, and in 1955 he led the majors in ERA. Pierce's #19 was retired by the Sox in 1987.
In keeping with his calm demeanour, one can imagine him sitting down to dinner over a plate of this no-fuss, nothing-fancy pork and pasta. The recipe calls for nothing more than three main ingredients: pork chops, pasta and tomato soup - although I substituted a favourite pasta sauce instead. Went really elaborate and threw some shredded basil over everything when it was done. Maybe too wild for Billy, but it was just the right touch for this delicious dish.
No comments:
Post a Comment