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Smoked Pork Chops With Ruote

Healthycooking's picture
Ingredients
  Smoked pork loin chops 1 1⁄4 Pound, trimmed of fat (565 Grams, Each About 3/4 Inch Thick)
  Dried ruote pasta/Other medium-size pasta 8 Ounce (250 Grams / 4 Cups)
  Butter/Margarine 1 Tablespoon
  Onion 8 Ounce, chopped (1 Large Piece, 230 Grams)
  All purpose flour 15 Milliliter (1 Tablespoon)
  Nonfat milk 360 Milliliter (1 1/2 Cups)
  Dijon mustard 15 Milliliter (1 Tablespoon)
  Pepper 1⁄4 Teaspoon
  Frozen tiny peas 10 Ounce (1 Package, 285 Grams)
  Shredded swiss cheese 4 Ounce (1 Cup, 115 Grams)
Directions

1. Place pork chops in a wide nonstick frying pan and cook over medium-high heat, turning as needed, until browned on both sides (about 10 minutes). Transfer to a platter and keep warm. Discard any pan drippings.
2. Bring 8 cups (1.9 liters) water to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Meanwhile, melt butter in frying pan over medium-high heat. Add onion and cook, stirring often, until soft (about 5 minutes). Stir in flour and remove from heat. Add milk, mustard, and pepper; mix until blended.
3. Stir peas into pasta and water; drain and set aside. Return sauce to medium-high heat and cook, stirring, until mixture comes to a boil. Add cheese and stir until melted. Remove from heat and add pasta mixture. Mix thoroughly but gently. Spoon alongside pork chops

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Quick

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