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         Pork Chop Linguini

2  Cooked fried pork chops, breaded boneless pork cutlets (10 to 12 ounces total weight)
1 9 ounce package fresh linguini
2 medium Roma tomatoes, diced
1/4 cup chopped kalamata olives (about 10)
2 medium cloves garlic, minced
2 tablespoons olive oil
2 tablespoons Parmesan cheese



 Add 3 quarts water to a 4-quart pot and bring to a boil.
 Meanwhile, dice tomatoes and olives. Chop garlic very finely to mince. Heat oil in a large skillet over medium heat. Add tomatoes, olives and garlic; sauté 2 minutes. Remove from heat.
 Cook linguini in boiling water 2 to 3 minutes or until done. Drain well. Cut pork into bite-sized pieces while linguini cooks.
 Toss hot pasta and pork in skillet with tomato mixture. Season to taste and sprinkle with Parmesan cheese. Serve immediately

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