six pork chops (with or without bones) a little olive oil
one sweet onion diced 3/4 cup of ketchup
one garlic bulb 1/2 cup of vinegar
1 tbsp. of brown sugar 16 oz. of linguine
salt and pepper to taste
1 tbsp. of Worcestershire
Put your little bit of olive oil in a frying pan and then brown pork chops quickly. It’s not important that they’re done, just brown. When they’re done you’ll think that you’ve ruined the pan to be in the right place at this point. Drop in diced onion and garlic and caramelize, further destroying a good frying pan. Once you’re convinced that the pan will never be cleaned again, add salt, pepper, brown sugar, Worcestershire, ketchup and vinegar, this will break everything loose from the pan. Simmer while you prepare the pasta. Place cooked pasta in a 13×9 pan or baking dish, then place pork chops on top. Pour sauce over the whole mess, cover and bake at 350 degrees for 45 minutes. What you end up with is a tangy pan of barbequed chops with pasta. The chops fall apart when you remove them and the noodles are unbelievably good.