1 tablespoon butter
6 shoulder pork chops — 1/2 inch thick
1/4 cup onion — chopped
1 can (15 oz.) tomato sauce
1 spaghetti sauce, packet — 1 1/2 oz.
3/4 to 1 cup water
1/2 cup grated parmesan cheese
1/4 package spaghetti (8 oz.)
1 cup mozzarella cheese — shredded
Melt butter in electric skillet. Add pork chops and brown slowly on both sides . Remove from skillet; add onion and saute until tender. Add tomato sauce, sp aghetti 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 t oo 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. Serves 6.