Categories: Pasta

Ingredients

• For the Gremolata:
• 2 tbsp olive oil
• 1 cup fresh bread crumbs
• 1/2 cup chopped walnuts
• 1/2 cup minced fresh parsley
• 1 tbsp minced lemon zest
• Salt to taste
• For the pasta:
• 1/2 lb dry orecchiette
• For the sauce:
• 2 tbsp olive oil
• 1 lb pork chops, trimmed, season with salt and pepper
• 8 oz cremini mushrooms, stemmed and sliced
• 1/4 cup minced shallots
• 1 tbsp minced fresh garlic
• 2 tsp minced fresh rosemary
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup grated Romano
• 1/4 tsp freshly grated nutmeg
• Salt and red pepper flakes to taste

Directions

1. For the gremolata, heat 2 tbsp olive oil in a nonstick skillet over medium. Toast bread crumbs and walnuts, 3-4 minutes; transfer to a bowl and let cool. Stir in parsley and zest and season gremolata with salt.

2. For the pasta, cook orecchiette as directed; drain and set aside.

3. For the sauce, heat 2 tbsp olive oil in a large skillet over medium-high until shimmering. Add chops; saute until they reach 135, 2 minutes per side. Transfer chops to a plate, let rest 5 minutes, then dice.

4. Add mushrooms to skillet; cook over medium-high heat until browned, 4-5 minutes. Stir in shallots, garlic and rosemary; cook 1 minute. Deglaze skillet with wine; reduce until evaporated. Stir in cream and bring to a boil; reduce heat to medium and simmer sauce until thickened, 5-6 minutes.

5. Stir in romano, nutmeg, orecchiette, and pork to heat through; season with salt and pepper flakes. Garnish servings with gremolata.

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