Penne With Pork Chops Food

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
• Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
• Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
• Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
• Add additional butter, and reserved pasta water to skillet with pork.
• Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
• Taste, season with salt and pepper as desired, serve with more fresh herbs.

ITALIAN BAKED PORK CHOPS & PENNE ALFREDO

Steps:

• 1. Preheat oven to 350 degrees F. You will need 3 separate bowls for dredging. In first bowl mix together flour, salt, & cracked pepper. In second bowl, mix together eggs and water. In third bowl, mix together bread crumbs, basil, parsley, oregano, thyme, & parmesan cheese.
• 2. Heat oil in large saute pan over medium heat. Dredge pork chops first in flour mixture, then egg mixture, then bread crumb mixture. Make sure they are completely and evenly coated. Place pork chops in skillet and fry for 3-5 minutes on each side until golden brown. Remove and place in large casserole dish. Place in oven and bake for 30 minutes or until pork chops are cooked through. Baking times may vary depending on thickness of chops.
• 3. To prepare penne alfredo, prepare pasta according to package directions, al dente.
• 4. In a dutch oven, melt butter over low-medium heat, add minced garlic, cook for 2-3 minutes, stirring constantly being careful not to burn garlic. Slowly add flour & wisk till slightly thickened, on medium heat. Add cream and milk slowly, continue to stir occasionally, be careful not to boil mixture.
• 5. When milk mixture is hot, but NOT boiling, add Parmesan & romano cheeses, salt, pepper, & parsley. Mix well. Continue to cook for 3-5 minutes until cheese is melted and sauce thickens. Remove from heat.
• 6. To serve, mix half sauce with hot pasta, serve portioned pasta on plate, top with cooked pork chop, and top with more alfredo sauce. Or serve penne & alfredo as side dish to pork chops. Delicious either way!

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE

Steps:

• Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
• Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

BARBECUE PORK AND PENNE SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.