Spaghetti à la Lombard

Name: Spaghetti à la Lombard
Cuisine: American
Ingredients: 4 thin, bone-in pork chops; 4 thin, bone-in pork chops; 4 tbsp. vegetable oil; 1 onion, chopped; 2 stalks celery, chopped; 1 4-oz. can tomato paste; 1 tsp. dried thyme; 1 tsp. dried basil; 2 bay leaves; 1 tbsp. chopped, fresh parsley; 1 12-oz. can tomato sauce; 4 cloves garlic, coarsely chopped; ¼ tsp. sugar; Salt and pepper to taste; Salt and pepper to taste; 4 hard-boiled eggs, peeled; 1 lb. No. 4 spaghetti, cooked according to package directions

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Delores would only use No. 4 spaghetti for this Lombard family favorite. This is an “anything goes” type of recipe, where you may add wieners or meatballs to the sauce if desired.

Ingredients

4 thin, bone-in pork chops
4 tbsp. vegetable oil
1

Americas
United States
Pasta
Louisiana

Method

In a 4-quart deep skillet, fry pork chops in oil until browned on both sides. Remove the pork chops and set aside.

Add the onion and celery to the remaining oil and rendered pork fat and sauté until translucent. Add the tomato paste, thyme, basil, bay leaves, and parsley to the vegetables in the pan and sauté together over medium heat for 5 minutes to deepen the flavor. Add the tomato s