8 ounces shell macaroni, cooked and drained
8 pork chops
1 clove garlic
salt and pepper
1 8-ounce can sliced mushrooms, drained
6-8 pineapple slices
1 8-ounce can water chestnuts, sliced
curry onion sauce (see recipe below)

Spread cooked macaroni in greased 9-inch by 13-inch baking dish or 3-quart casserole. Trim excess fat from chops, rub skillet with fat from one chop and with cut clove of garlic. Brown chops on both sides over medium heat. Season with salt and pepper. Cook and stir mushrooms and water chestnuts in drippings about 5 minutes. Heat oven to 350 degrees, sprinkle mushrooms and water chestnuts over macaroni. Arrange chops on top of macaroni and top each with pieces of pineapple. Pour curry onion sauce over chops and macaroni. Bake 1 1/4 to 1 1/3 hours or, until chops are done.

Curry Onion Sauce

1/2 cup butter or margarine
1/2 cup minced onion
1/4 cup flour
1 tsp. salt
1-1 1/2 tsp curry powder
1 cups milk or chicken broth

Melt butter in skillet used for chops. Add onion, cook and stir until tender. Remove from heat. Blend in flour, salt and curry powder. Cook over low heat stirring until mixture is bubbly. Remove from heat, stir in milk or broth., heat to boiling, stirring constantly. Boil 1 minutes. Serves 6 to 8.