Pan-Seared Pork with Tomatoes, Capers, and Olives and Parmesan Pappardelle
(from awarmuth’s recipe box)
You can prepare the pappardelle in advance (Refrigerate for up to 3 days. Reheat in the microwave before adding the oil and Parmesan cheese.)
Source: Robin Rescues Dinner
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Pork
Ingredients
- 12 oz. pappardelle pasta or fettuccine, fresh or dried
- 2 Tbs. Olive oil
- 2 to 3 Tbs. Parmesan cheese, grated
- 4 Boneless Pork Loin Chops
- 1/2 c. Chicken broth, or vermouth or dry white wine
- 1 14-oz can diced tomatoes
- 1/2 c. kalamata olives, pitted, halved lengthwise
- 2 Tbs. capers
- 1/4 c. fresh basil, chopped
Directions
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Cook the pasta according to the package directions. Drain and toss with 1 Tbs. of the olive oil and all of the parmesan cheese. Season with salt and pepper.
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Meanwhile, season both sides of the pork chops with salt and pepper. Heat the remaining Tbs. of olive oil in a large skillet over medium-high heat. Add the pork and cook for 1 to 2 mins per side, until golden brown. Add the vermouth and cook for 1 min. Add the tomatoes, olives, and capers and cook for 3 mins, until the tomates start to break down and the pork is cooked through and still slightly pink in the center. Remove from the heat and stir in the basil.
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Divide the pasta among 4 plates or shallow bowls and serve the pork and tomato mixture alongside.