Prep 10 mins
Cook 30 mins
Picture this: I took out pork chops in the morning before leaving for work. At 7pm, Wonder Tummy decides it wants SPAGHETTI instead. Of course, its getting close to payday so the pantry is a little on the echoing side. (Is there anything in there, in there,in there?) Lucky for Wonder Tummy, it is inside the master of throw togethers. I grab the trusty cast-iron skillet aand start tossing stuff in. Viola! Is it pork chops? Is it spaghetti? I don't know, but it sure is good!
- 4 thick pork chops
- 1 large onion, diced
- 2 tablespoons cajun seasoning (I use Tony Chacheres)
- 3 -4 tablespoons flour
- 2 cups marsala wine
- 1 (14 ounce) can stewed tomatoes
- 1 clove garlic, finely diced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons fresh basil
- salt and pepper
- 1 lb cooked spaghetti
- Sprinkle pork chops with cajun seasoning.
- Coat each chop with flour.
- Heat olive oil in a large skillet.
- Place pork chops in skillet and brown evenly.
- Add onions and garlic.
- Cook until veggies are translucent, then add Marsala to deglaze the pan; Allow alcohol to cook out.
- Add tomatoes and bring to a boil.
- Stir in butter and basil.
- Cook for 15 minutes on low heat.
- Add cooked spaghetti and stir to coat all noodles.
- If desired, sprinkle with Parmesan cheese.
- Serve with garlic bread and salad.
This recipe sounded just unusal enough to captivate me. I sure am glad that it did. It was really simple and gave a different twist to spaghetti. I did have to use dried basil, didn't have any fresh around here yet. I will make this again, and next time I think I am going to add a small can of tomato sauce. Thanks for the great recipe.