Pork Chops with Spaghetti

Barbara - From the Colorado Cache cookbook

3 tbsp butter
3 tbsp olive oil
2 cloves garlic, pressed
1/4 tsp pepper
1/8 tsp crushed red pepper
1 tsp rosemary
4 pork chops, 1 inch thick
2 cups chopped tomatoes
3 tbsp minced parsley
1/2 tsp salt
3/4 lb spaghetti
4 tbsp butter
4 tbsp freshly grated Parmesan cheese

Melt butter with olive oil in a large heavy skillet.  Add garlic, pepper and red pepper.  Sprinkle rosemary on pork chops then brown chops slowly in the skillet.  Add tomatoes, parsley and salt.  Cover and cook slowly for 20 minutes.  Uncover and cook an additional 20 minutes or until tender.  Cook the spaghetti, drain and toss with butter and Parmesan.  Add 1/2 cup sauce to the spaghetti.  Place spaghetti on a hot platter, arrange the chops on the spaghetti and pour sauce over all.