Note: Cook spaghetti according to package directions so that the pasta is ready about the same time that the pork chops are getting removed from the pan. Be sure to reserve a cup of the water before draining. You can use this liquid instead of the wine when tossing everything together in the pan later.

Heat large pan to medium-high with a few tablespoons of olive oil (just enough to cover bottom of pan).

Place pork chops in and sprinkle with salt and black pepper.With spatula, smear some of the fresh garlic on top of the chops.

Brown chops on both sides. Once nicely carmelized, throw in the remaining fresh garlic and a little of the parsley and basil. Add salt and pepper to taste (not too much salt because remember the cheese is salty, so you don't want to over-do it). and simmer on medium until cooked through. If pork chops are thick, you may need to cover and add a little of the wine or water for a few minutes. Remove chops from pan, but *do not clean pan.*

The pasta should be about ready. If not, it's fine to remove the pan from the heat and then reheat once the pasta is done.

Remove pasta directly from the water and carefully add to pan with pork drop drippings. On medium high heat, toss with remaining parsley and basil. Toss vigorously, making sure to scrape all the pan drippings at bottom of the pan. If you prefer to add the greens, add at this step and toss.

When pasta begins to stick to the bottom of pan, add the wine and about 1/4 cup of the water you reserved from cooking the pasta. Continue to toss until all flavors are combined (adding more liquid if needed). Toss with parmesan cheese.

Serving Suggestion:

Serve in big and shallow pasta bowl. Top with more parsley and parmesan cheese.

I like to place chops around the side of the dish, but they can be served in a separate serving dish.

Enjoy!