Pasta with Pork and Apple Sauce
"This is something I just hacked together based on the desire for pork and apples. I made fresh taglitelle with durum semolina and eggs, but you can substitue pretty much any pasta you like, although I'd recomend the strand variety. The garlic is optional, as I don't think it added too much."
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Ingredients50 m servings 556
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Place the apples, shallot, basil, and red wine in a blender, and puree.
- Heat the oil in a skillet over medium heat. Place pork chops in the skillet, season with nutmeg and pepper, and sprinkle with Worcestershire sauce. Cook about 4 minutes, then mix in onion and garlic. Continue cooking 4 minutes, or to desired doneness.
- Mix sun-dried tomatoes, broccoli, and red bell pepper into the skillet. Continue cooking until broccoli is tender. Stir in the apple mixture, and cook until heated through. Serve over the cooked pasta.
Per Serving: 556 calories; 16.9 73.4 27.2 41 340 Full nutrition
ReviewsRead all reviews 2
This was interesting. I used the recipe simply because I had pork chops, apples, and broccoli to use up. I used a can of tomato sauce in lieu of the sundried tomatoes. I'm not sure I'd go out...