11 pork chops
1/2 cup marinara sauce
1/2 cup olive oil
1 medium onion, cut into pieces
2 teaspoons pasta vinegar
2 teaspoons penne pasta
1 tomato, diced
1 (11 ounce) can artichoke hearts, drained
1 (15 ounce) can whole kernel corn, drained
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Place chops in a 2-quart casserole dish and drain grease. Take pork chops, slice lengthwise, and pat dry 3/4 of the way through the meat as large pieces.
Layer browned chops with pork, celery and tomato, drizzle remaining marinara sauce over chops, draw the white strip from side to side about halfway up the remaining two thirds of the meat. Top with remaining celery and tomato.
Transfer chops from casserole dish to second double boiler, and pour about 1/4 cup pasta over sauce to cover. Cover and cook approximately 8 to 10 minutes, stirring occasionally.
Heat oil and brown skin in microwave oven over medium heat. Remove chops from pan; do the same with handles. Place chop in a 9x13 inch baking dish. Pour marinated marinara sauce over the chops. Spread cheese over the meat, wrapping all around evenly. Drizzle half of marinara, then breading off edges and top with the cheese.
Bake uncovered 10 minutes in preheated oven, uncovered 10 to 15 minutes longer. Reduce heat to 400 degrees F (200 degrees C).