VERONICA'S PASTA BIANC (PASTA AND PORK CHOPS)
We ate this at least once a week when I was growing up. My whole family loved it. Now, I make it for my husband. Truly a fast, easy and delicious dinner.
Provided by Trixyinaz
Categories One Dish Meal
Time 40m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet add some Olive Oil and fry onion slices until tender and golden brown.
- Add the garlic and sautee for a minute or two.
- Pour into bowl and set aside.
- Salt and pepper each side of the pork chops.
- Fry in skillet until brown on each side (add oil as needed, but not too much).
- Add the onions back into the skillet.
- Add the wine and water, bring to boil.
- Reduce heat to medium low, cover and simmer for 30 to 35 minutes.
- About 15 minutes before the meat is done, bring a big pan of water to boil and add pasta.
- Cook until al dante.
- Drain and place back in pan.
- Take the pork chops out of the skillet and place on a plate.
- Pour just a little of the sauce and onions on top of the chops.
- Pour the remaining sauce and onions over the pasta and mix well.
- Serve pasta with parmesan cheese on top.
- If you want to"spice it up some", add some crushed red pepper to the chops while they simmer in the sauce.
PORK CHOPS AND PASTA
Delicious pork chops simmered in marinara sauce and served over pasta. Great family meal!
Provided by Lana Stuart
Categories Main Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Salt and pepper both sides of the pork chops. Sprinkle the flour over the chops to lightly coat them.
- Heat the olive oil over medium-high heat in a large deep skillet.
- Add the chops and cook until nicely browned on both sides. Work in batches if necessary to prevent crowding the pan.
- Place the browned chops back into the skillet and pour over the marinara sauce.
- Reduce the heat to a simmer. Cook until the chops are done all the way through (about 20 minutes).
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
- When the spaghetti is done, remove the chops to a plate and cover with foil.
- Add the red pepper flakes, if using, to the marinara sauce.
- Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti with the sauce. Add a small amount of the pasta cooking water if the marinara sauce is too thick.
- Serve chops alongside spaghetti.
- Top with grated Parmesan cheese.
Nutrition Facts : ServingSize 1, Calories 636 kcal, Carbohydrate 64 g, Protein 40 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 964 mg, Fiber 5 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 17 g
PORK CHOP AND PASTA DINNER
This is a recipe I have been making ever since the kids could chew meat. It's from one of my favorite cookbooks Better Homes and Gardens Low-Cost Cooking.
Provided by Lori Mama
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni according to the package directions.
- Place in 12x7 1/2x2 inch baking dish.
- Brown chops in oil or shortening on both sides. Drain off fat.
- Season with salt and pepper and arrange on top of noodles.
- Combine remaining ingredients except cheese and pour over the chops.
- Sprinkle with cheese.
- Bake covered at 350 degrees for 45 minute.
- Serve with additional cheese if desired.
Nutrition Facts : Calories 948.4, Fat 47.2, SaturatedFat 15, Cholesterol 316.6, Sodium 795.6, Carbohydrate 24.7, Fiber 2.1, Sugar 4.3, Protein 100
PORK CHOPS WITH CHEESY PASTA
One easy skillet meal with lots of homespun flavor. Enjoy!
Provided by Pillsbury Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with seasoned salt. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook until browned on both sides. Remove from skillet.
- Add white sauce mix and milk to skillet; mix well. Cook over medium-high heat until mixture boils, stirring constantly. Stir in uncooked macaroni, green beans and cheese; mix well. Place pork chops over mixture.
- Reduce heat to low; cover and simmer 15 to 20 minutes or until macaroni is tender and pork is no longer pink in center, stirring occasionally to keep mixture from sticking.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 85 mg, Fiber 3 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1/4 of Recipe, Sodium 900 mg, Sugar 9 g
PORK AND PASTA
"A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings." Janice Kennedy - Sayville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 783mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
ITALIAN BAKED PORK CHOPS & PENNE ALFREDO
A two in one recipe to satisfy your meat man, with a vegetarian pasta dish, combine the two for a tasty main dish! We have a variety of tatses in our family, & trying to satisfy everyone with one meal can be challenging. So I came up with this dish one night trying to accomodate everyone. We can't eat vegetarian every night! What...
Provided by Megan Todd
Categories Steaks and Chops
Time 1h5m
Number Of Ingredients 22
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!
ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
- Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
- Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.
CAESAR PORK CHOPS AND PASTA
It's hard to imagine all of the bold flavors you'll experience with our one-skillet, 30-minute Caesar Pork Chops and Pasta Recipe. Caesar Pork Chops and Pasta includes Parmesan-encrusted pork chops with wilted spinach, cherry tomatoes and pasta tossed in a garlicky Caesar dressing.
Provided by My Food and Family
Categories Home
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat large nonstick skillet on medium heat 5 min. or until very hot. Top chops evenly with 2 Tbsp. dressing and 1/4 cup cheese; press cheese into dressing to secure. Add chops, cheese sides down, to skillet; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
- Drain pasta; add to skillet with spinach and garlic. Cook and stir 1 min. or just until spinach is wilted. Stir in remaining dressing, cheese and tomatoes; cook and stir 1 min. or until heated through. Serve with chops.
Nutrition Facts : Calories 600, Fat 27 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 42 g
PORK CHOPS AND SPAGHETTI
Provided by Garlic Girl
Number Of Ingredients 12
Steps:
- Note: Cook spaghetti according to package directions so that the pasta is ready about the same time that the pork chops are getting removed from the pan. Be sure to reserve a cup of the water before draining. You can use this liquid instead of the wine when tossing everything together in the pan later.
- Heat large pan to medium-high with a few tablespoons of olive oil (just enough to cover bottom of pan).
- Place pork chops in and sprinkle with salt and black pepper.With spatula, smear some of the fresh garlic on top of the chops.
- Brown chops on both sides. Once nicely carmelized, throw in the remaining fresh garlic and a little of the parsley and basil. Add salt and pepper to taste (not too much salt because remember the cheese is salty, so you don't want to over-do it). and simmer on medium until cooked through. If pork chops are thick, you may need to cover and add a little of the wine or water for a few minutes. Remove chops from pan, but *do not clean pan.*
- The pasta should be about ready. If not, it's fine to remove the pan from the heat and then reheat once the pasta is done.
- Remove pasta directly from the water and carefully add to pan with pork drop drippings. On medium high heat, toss with remaining parsley and basil. Toss vigorously, making sure to scrape all the pan drippings at bottom of the pan. If you prefer to add the greens, add at this step and toss.
- When pasta begins to stick to the bottom of pan, add the wine and about 1/4 cup of the water you reserved from cooking the pasta. Continue to toss until all flavors are combined (adding more liquid if needed). Toss with parmesan cheese.
- Serving Suggestion:
- Serve in big and shallow pasta bowl. Top with more parsley and parmesan cheese.
- I like to place chops around the side of the dish, but they can be served in a separate serving dish.
- Enjoy!
ITALIAN CHOPS WITH PASTA
Thanks to an Italian makeover, this pork is perfection in a pan! Tender chops, red wine, fire-roasted tomatoes and penne pasta make a luscious complete meal in minutes. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove and keep warm. Saute green pepper and onion in the same skillet until crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated. Add tomatoes and Italian seasoning. Cook and stir for 2-3 minutes or until sauce is slightly thickened. , Return chops to the skillet. Cover and simmer for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with pasta. Sprinkle with cheese if desired.
Nutrition Facts : Calories 498 calories, Fat 24g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1133mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 6g fiber), Protein 40g protein.
PORK CHOP AND PASTA DINNER
This is a recipe I have been making ever since the kids could chew meat. It's from one of my favorite cookbooks Better Homes and Gardens Low-Cost Cooking.
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni according to the package directions.
- Place in 12x7 1/2x2 inch baking dish.
- Brown chops in oil or shortening on both sides. Drain off fat.
- Season with salt and pepper and arrange on top of noodles.
- Combine remaining ingredients except cheese and pour over the chops.
- Sprinkle with cheese.
- Bake covered at 350 degrees for 45 minute.
- Serve with additional cheese if desired.
Nutrition Facts : Calories 948.4, Carbohydrate 24.7, Cholesterol 316.6, Fat 47.2, Fiber 2.1, Protein 100, SaturatedFat 15, Sodium 795.6, Sugar 4.3
PORK TENDERLOIN MEDALLIONS WITH CREAMY GARLIC SPINACH SAUCE & PASTA
A Rich Creamy Deeply Flavored Garlic Spinach Sauce with Fettuccine and Juicy Pork Tenderloin Medallions. It's the perfect dinner dish for the Pasta Lovers in your family.
Provided by Norine Rogers
Categories Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.
- Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.
- In a large skillet, over high heat, add 2 Tablespoons Olive Oil.
- When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.
- Begin preparing your al dente pasta.
- Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.
- Reduce the heat to medium.
- Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.
- Add 2 Cups of Mushrooms. Cook until tender.
- Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.
- Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.
- Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.
- Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.
- Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.
- Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.
- Garnish with additional Parmesan Cheese.
- Serve Immediately.
Nutrition Facts : Calories 1330 calories, Carbohydrate 135 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 38 grams fat, Fiber 10 grams fiber, Protein 99 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 1/2 cups, Sodium 358 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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