One of my family favorites!

Ingredients:
pork chops
spaghetti
tomatoes
onions
egg
all purpose flour
corn starch
sugar
salt
white pepper
dark soy sauce
maggi
shaoxing wine
sesame oil
oyster sauce
butter
ketchup
worcestershire sauce
tomato paste
shredded cheese

Optional: msg/mushroom stock powder, onion, garlic, ginger, frozen vegetable medley

1. Tenderize porkchops.
2. Marinade porkchops with a beaten egg, flour, corn starch, sugar, salt, white pepper, dark soy sauce, maggi, shao xing wine, sesame oil, oyster (optional msg or mushroom stock powder, onion, garlic, ginger). Leave in fridge overnight, or at least for an hour.
3. Cook spaghetti with butter, ketchup, salt.
4. Under high heat, cook porkchops for 2 min on each side. (Turn off heat and close lid for 1 min).
5. Make the sauce by stirfrying onions and tomatoes, ketchup, water, sugar, salt, worcestershire sauce, tomato paste, corn starch slurry. (Optional to add frozen veggies).
6. Assemble the casserole: spaghetti, porkchops, sauce, and then torch the shredded cheese on top. (If you don’t have a torch, put the dish in the broiler for 5 minutes or until the cheese chars).

Note: I ran out of shredded cheese…but had cheese slices, so I just cut them up. But I would suggest a blend of cheddar and mozzarella.