PORK CHOP AND PASTA DINNER
This is a recipe I have been making ever since the kids could chew meat. It's from one of my favorite cookbooks Better Homes and Gardens Low-Cost Cooking.
Provided by Lori Mama
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni according to the package directions.
- Place in 12x7 1/2x2 inch baking dish.
- Brown chops in oil or shortening on both sides. Drain off fat.
- Season with salt and pepper and arrange on top of noodles.
- Combine remaining ingredients except cheese and pour over the chops.
- Sprinkle with cheese.
- Bake covered at 350 degrees for 45 minute.
- Serve with additional cheese if desired.
Nutrition Facts : Calories 948.4, Fat 47.2, SaturatedFat 15, Cholesterol 316.6, Sodium 795.6, Carbohydrate 24.7, Fiber 2.1, Sugar 4.3, Protein 100
ITALIAN STIR FRIED PORK & PASTA
A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
- Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
- Drain pasta and add to pork mixture with cheese and basil; toss to coat.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g
PORK AND PAPPARDELLE PASTA
Provided by Aaron McCargo Jr.
Time 5h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
- When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
- Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
PORK MILANESE WITH SPAGHETTI
This saucy spaghetti with crispy pork on top is a sure-fire hit
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
- Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
- Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.
Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein
PORK AND PASTA
"A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings." Janice Kennedy - Sayville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 783mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
PORK PASTA
quick easy meal using lean pork mince seived tomatos and broccoli
Provided by jaydon
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- brown mince then add garlic and rosemary and seived tomatos, then simmer till pasta is done
- boil water and add pasta and when there is only 4 minutes remaining add broccoli
- drain pasta and broccoli and add to mince mixture
ROAST PORK LOIN WITH PASTA
This recipe makes a delicious pasta sauce (which is considerably "lighter" and more subtle than a typical marinara) while roasting the loin. The results, when combined with a little pasta and a fresh green salad, make even me look like a competent cook. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smoothes out the pasta sauce.
Provided by Grease
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
- Season loin with salt and pepper; brown thoroughly.
- Remove any excess fat after removing the loin from pan.
- Add the remaining 2 tablespoons of oil to the Dutch oven.
- Sauté the chopped vegetables for about 5 minutes.
- Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
- Let simmer for a few minutes to blend.
- Stir enough to prevent burning.
- Preheat oven to 300°F.
- Return loin to Dutch oven.
- Cover and bake until loin is tender (about 1-1/2 to 2 hours).
- Remove loin from Dutch oven and keep warm.
- Skim any accumulated fat from surface of sauce.
- Cook the pasta according to manufacturer's directions.
- Slice loin and serve with pasta, ladling sauce over both.
- Garnish with cheese to taste.
Nutrition Facts : Calories 777.6, Fat 33.8, SaturatedFat 11, Cholesterol 100.9, Sodium 126.6, Carbohydrate 75.1, Fiber 11.7, Sugar 7.8, Protein 38
PORK WITH PASTA
Categories Pork
Number Of Ingredients 9
Steps:
- How to make Paprika Pork Pasta I had no rice hence the use of pasta. :( I'm such a rice person that I die when I don't eat rice for more than a few days, okay make that more than 2 days, then you slowly see the life being sucked out of me and watch me curl up into a corner, rocking back and forth chanting "pretty pretty rice, pretty pretty rice". Okay enough. So here's how to make a slightly spicy pasta. For the pork: 1. Wash and slice the pork then throw them into a bowl with a teaspoon of paprika, a teaspoon of curry powder and pepper then mix thoroughly. 2. Set aside, it's services are not needed.. yet. For the pasta: 1. Boil until al dente, then drain and stir through some olive oil so it doesn't stick together. 2. Set aside, preferably not touching the raw pork. eww. Now it all comes together. 1. Heat up a frying pan and add in sliced onions and fry till they are transparent, not brown, then throw in the garlic and fry till fragrant. 2. Throw in the diced tomatoes, lettuce and when the tomatoes have shriveled and become pulpy, throw in the pork. 3. Pour in about half a cup of water, turn down the heat and let it simmer till a thick sauce has formed. 4. Taste test it and add more curry powder, salt or sugar if needed. (I didn't add sugar, because the tomatoes were rather ripe and a tad sweet already, you can add fresh chillies if you like it more spicy too) 5. Put in the pan and mix throughly. 6. Put it in a pretty bowl like mine and then serve. My friend wanted to put cheese on it because it's a pasta, i'm not sure how that would turn out though. This would be a "red" curry, not thai style but just the ingredients used just make it reddish. Next recipe i'll be using green curry. Haha. I hate it when I run out of rice.
MEXICAN PORK AND PASTA
On a cold Midwestern evening, this hot and spicy dish really warms us up. It's fun, festive change from spaghetti. Plus everyone loves the leftovers-if there are any!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add onion and green pepper; cook until tender. Stir in the tomatoes, tomato sauce, pasta, brown sugar, chili powder and salt; cover and simmer for 20 minutes or until pasta is tender. Sprinkle with Parmesan cheese if desired.
Nutrition Facts :
PORK RAGU WITH PASTA
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 560 g, Fat 16 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g
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