Close-up of Creamy Pork Chop Pasta, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Creamy Pork Chop Pasta with Easy Caesar Salad

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 6 servings
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.




Easy Caesar Salad:


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. For the easy caesar salad: Toss the romaine lettuce in a bowl with the caesar dressing.
  6. 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.