I love it when he makes this. =)
From the Colorado Cache Cookbook, with a few changes.
Makes 4 servings.
3 tablespoons butter (or margarine)
3 tablespoons olive oil
2 garlic cloves, pressed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
1 teaspoon rosemary
4 pork chops, 1 inch thick, cut into bite-size pieces
2 cups chopped tomatoes
3 tablespoons minced parsley
1/2 teaspoon salt
3/4 pound spaghetti
Melt butter with olive oil in a large, heavy skillet. Add garlic, pepper, and red pepper.
Sprinkle rosemary on pork chops then brown chops slowly in the skillet. Add tomatoes, parsley and salt. Cover and cook slowly for 20 minutes. Uncover and cook an additional 20 minutes or until tender. Cook the spaghetti and drain. Place servings of spaghetti on individual plates and top with the pork chops and tomatoes, adding extra sauce where desired. Top with Parmesan cheese, if you so desire.