Yes, I admit it I'm bored. Husband is underway again and I've got a whole kitchen to play in and not enough new recipes so I'm hoping if I beg really nice you might share.

Here is one of mine that's proven popular. I normally cook for two people but it's not hard to add or subtract and we are fans of leftovers. However it does dirty a few different dishes, hope you like to clean.

4 porkchops (either bone in or deboned, personal choice)
1/3 c parmesan cheese, grated (you can also use pecorino parmesano but it's a bit more tangy)
black pepper to taste
dash of garlic salt (or powder, just add salt if you do that)
1/2 lb favorite pasta
1 can spagetti sauce
1 jar alfredo sauce or garlic parmesan sauce (generally ragu brand)

Use either a nonstick skillet or a cast iron skillet with olive oil or nonstick spray. Place over medium heat.

Preheat oven to 375.

In a dish or plate big enough to fit the porkchops on mix the cheese, pepper and garlic.
Coat pork chops in breading and place in skillet.
Cook chops til they are nicely browned on the outside.
Remove from skillet and put into nonstick baking pan (unless it's a cast iron skillet then you can leave them in it).
I use two heaping tablespoons of spaghetti sauce on top of each chop followed by two tablespoons of alfredo/parmesan sauce.
Place in oven for additional 20-30 minutes (this could vary by oven temp/type)

In another pan bring water to a boil (I always salt my water), add pasta and cook to al dente. Drain
Use your choice of the alfredo or spaghetti sauce (or both!) on pasta, put on plate. Pull out pork chops and slap that baby on the pasta and you're done.

Don't even bother asking about calories you don't want to know. :eek: