Smoked Pork Chops With Ruote
|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)|
|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)|
|Frozen tiny peas||10 Ounce (1 Package, 285 Grams)|
|Shredded swiss cheese||4 Ounce (1 Cup, 115 Grams)|
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