Wash your hands before handling the raw meat!

Heat a pan with oil in it on medium heat, bottom of the pan should be covered.

Boil water in a pot at medium to high heat.

Heat the oven to 350 degrees Fahrenheit.

Rub the pork chops with whatever spices you'd like.

Put the spiced pork chops in the pan and cook them all the way through (no pink anymore).

Flip them after some time, but you don't want to flip them more than really necessary, so the pork chops don't get dry (this goes for any kind of meat).

If you want to cook it faster and have more control, put a lid on it, this captures the heat in the pan/pot.

Melt the butter in the microwave.

Put the pasta in the boiling water.

Put Rosemary and Sage into the melted butter (or other herbs of preference) and stir it.

Turn the plate the pan is on off, pour the butter over the chops and put the pan into the oven for about ten minutes.

Warm up 4-8 ounces of cream cheese (depends on the number of servings) in the microwave for about 1 minute.

Mix the cream cheese with 1 more tablespoon of butter, WHILE the cream cheese is hot.

Dump the water into the sink when the pasta is done.

Dump the cream cheese into the pot of pasta while it's hot and mix it.

Mix 1 can of canned, white sauce with the pasta.

Control the meat (see if it's still pink by making a little cut).

Can be served with warm bread (ideally with butter melted on it).