Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Creamy Pork Chop Pasta with Easy Caesar Salad
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- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 750
- Total Fat
- 35 g
- Saturated Fat
- 14 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 54 g
- Cholesterol
- 169 mg
- Sodium
- 924 mg
Ree wanted to cook a meal that was fast, affordable and delicious. Although breakfast pork chops are a thrifty ingredient, this is most definitely a dish for lunch or dinner.
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 750
- Total Fat
- 35 g
- Saturated Fat
- 14 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 54 g
- Cholesterol
- 169 mg
- Sodium
- 924 mg
Ingredients
Chops:
Sauce:
Easy Caesar Salad:
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Directions
- For the chops: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions (reserve some pasta water).
- Meanwhile, sprinkle the pork with 1 teaspoon seasoning salt and 1/2 teaspoon pepper. Season the flour in a wide bowl with 1/2 teaspoon seasoning salt and the remaining 1/2 teaspoon pepper. Lightly dredge the pork chops in the flour.
- Heat the oil and 1 tablespoon butter in a cast-iron skillet over medium heat until bubbly. Add the pork chops and cook until browned and cooked through, 3 to 4 minutes per side. Remove the chops.
- Add the remaining 2 tablespoons butter and a splash of pasta water to deglaze. Add the cooked pasta and toss to coat. Add the Parmesan, cream and dried parsley and toss to combine and coat the pasta.
- For the easy caesar salad: Toss the romaine lettuce in a bowl with the caesar dressing.
- Serve up the pasta, topped with a pork chop or two, with the salad on the side. Garnish with Parmesan and a little more dried parsley if desired.
