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

  1. 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.

  2. 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.

  3. Divide the pasta among 4 plates or shallow bowls and serve the pork and tomato mixture alongside.

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