Smoked Pork Chops With Pasta & Cheese
|Smoked pork loin chops||1 1⁄4 Pound (4 Pieces, Each About 3/4 Inch Thick)|
|Wagon wheel pasta/Rotelle / bow shaped pasta||6 Ounce|
|Frozen petite peas||10 Ounce (1 Package)|
|Onion||10 Ounce, chopped (1 Large Size)|
|All purpose flour||1 Tablespoon|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||1 Tablespoon|
|Shredded swiss cheese||4 Ounce (1 Cup)|
In a 10- to 12-inch nonstick frying pan over medium-high heat, brown chops well, about 10 minutes total.
Remove from pan; keep warm.
As meat browns, bring about 3 quarts water in a 5- to 6-quart pan to boiling on high heat.
Add pasta and cook, uncovered, just until tender to bite, about 8 minutes.
Hit package of peas against a counter to break peas apart.
Stir into cooked pasta; drain and set mixture aside.
As water heats, melt butter in frying pan over medium-high heat.
Add onion; stir often until limp, about 6 minutes.
Stir in flour; remove the pan from heat and smoothly stir in milk, mustard, and pepper.
Return sauce to heat and stir until boiling.
Add cheese and mix until melted.
Remove from heat, add pasta, and mix well.
Pour pasta onto platter with meat.