Rigatoni with Pork Chops

6 pork chops

1 Tbsp. vegetable oil

1 Tbsp. butter

½ cup dry wine or chicken broth

2 Tbsps. finely diced carrots

2 Tbsps. finely minced parsley

1 bay leaf

1 tsp. salt

1/8 tsp. pepper

14 ozs. spaghetti sauce

16ozs. Rigatoni, (large ribbed elbows)

½ cup grated parmesan or romano cheese.

In large fry pan brown chops in oil and butter for 5- 6 minute

Add wine, carrots, parsley bay leaf, salt, and pepper. Simmer uncovered 5- 6 minutes, or until wine evaporates.

Prepare Rigatoni using usual methods. Drain           

Arrange cooked Rigatoni in a large serving dish. Arrange pork chops around Rigatoni and pour sauce over chops. Sprinkle with Parmesan or romano cheese.