Thin Spaghetti with Pork Chops
Thin Spaghetti with Pork Chops
| Spaghettini al Maiale |
| Ingredients: |
| 16 ounces Dakota Growers Thin Spaghetti |
| 1/4 cup olive oil |
| 1/4 cup red onion, chopped |
| 2 cloves garlic, minced |
| 1 tablespoon fresh parsley, chopped or 1 teaspoon dried |
| 1 can (14-ounces) stewed tomatoes |
| 4 pork loin chops |
| 1 cup flour |
| 1/2 cup white wine or water |
| 1 jar (32-ounces) marinara sauce |
| Salt and pepper to taste |
| 1/2 cup freshly grated Parmesan cheese |
| Directions Heat oil in frying pan over medium heat. Cook onions, garlic and parsley 5 minutes. Break up tomatoes and add to pan. Coat pork chops with flour and cook 5 minutes on each side. Pour in wine, let evaporate. Add marinara sauce, season with salt and pepper, and cook covered for 30 minutes. Meanwhile, cook pasta according to package instructions; drain, and portion into individual bowls. Place one pork chop on top of pasta mound, and ladle sauce over it. Top with Parmesan and serve. Servings 4 |