Spaghetti à la Lombard from Louisiana Eats!: The People, the Food, and Their Stories by Poppy Tooker

Ingredients

• 1 lb. No. 4 spaghetti, cooked according to package directions
• Salt and pepper to taste
• 4 hard-boiled eggs, peeled
• ¼ tsp. sugar
• 1 12-oz. can tomato sauce
• 4 cloves garlic, coarsely chopped
• 2 bay leaves
• 1 tbsp. chopped, fresh parsley
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 2 stalks celery, chopped
• 1 4-oz. can tomato paste
• 4 tbsp. vegetable oil
• 1 onion, chopped
• 4 thin, bone-in pork chops