Pork Chops and Pasta

Pork Chops and Pasta

I have a very quick, easy recipe for you today. This is one of my Southern and Italian combination recipes and it makes a fantastic dinner for either weeknights or weekends. You can come home, drop your coat and purse at the door, and literally have dinner on the table in 30 minutes with this recipe. That’s because I use a purchased marinara sauce in it. Now, if you want to make your own, please go right ahead. I very often do. But some of the jarred brands in the grocery store these days are really very good. I’ve tried lots of different ones but I do tend to prefer a plain marinara especially for this dish. Then I can jazz it up any way I want. I usually add some red pepper flakes, maybe some parmesan cheese, maybe a glug or two of wine. Do whatever you like!

This makes four servings for regular eaters, or serves two really hungry folks :-) Offer some hot garlic bread, a salad and a glass of wine with it and enjoy!

• 4 pork chops
• salt
• pepper
• ½ cup all-purpose flour
• ¼ cup olive oil
• 3 cups (24 oz.) marinara sauce (homemade or purchased)
• ½ tsp. red pepper flakes, optional
• ½ lb. spaghetti
• Parmesan cheese

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. Cover and 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.

Enjoy!

Pork Chops and Pasta

Ingredients

4 pork chops

salt

pepper

½ cup all-purpose flour

¼ cup olive oil

3 cups (24 oz.) marinara sauce

(homemade or purchased)

½ tsp. red pepper flakes, optional

½ lb. spaghetti

Parmesan cheese

Instructions

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.

2.0

http://www.lanascooking.com/2011/02/18/pork-chops-and-pasta/

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