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6 servings
suggest servings
| 1 | tablespoon | butter | |
| 6 | each | pork shoulder chops | 1/2 inch |
| 1/4 | cup | onion | chopped |
| 1 | can | tomato sauce | |
| 1 1/2 | ounce | spaghetti sauce | packet |
| 3/4 | cup | water | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 8 | ounces | spaghetti | |
| 1 | cup | mozzarella cheese |
Melt butter in electric skillet.
Add pork chops and brown slowly on both sides .
Remove from skillet; add onion and sauté until tender.
Add tomato sauce, spaghetti sauce mix and water.
Mix well.
Reduce heat to low; return pork chop s to skillet, cover and simmer 45 to 55 minutes or until tender.
If sauce is too thick, add more water.
Stir parmesan cheese into cooked sauce.
Meanwhile, prepare spaghetti according to package directions; drain and arrange spaghetti and chops on serving platter.
Spoon sauce over all.
Sprinkle mozzarella chees e over pork chops.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 180mg | 8% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 2.0g | 9% |
| Sugars 4.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 6% | Vitamin C | 11% | |
| Calcium | 15% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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