Veronica's Pasta Bianc (Pasta and Pork Chops)

Submitted by Trixyinaz

"We ate this at least once a week when I was growing up. My whole family loved it. Now, I make it for my husband. Truly a fast, easy and delicious dinner."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 pound
• Serves: 4

ingredients

• 4 boneless pork chops
• 2 large onions (halved and thinely sliced)
• 3 cloves garlic, minced
• 3⁄4 - 1 3/4-1 lb spaghetti or 3/4-1 lb angel hair pasta
• 2 cups white wine (I've used sweet & dry and liked them both)
• 2 cups water
• salt
• pepper
• olive oil

directions

1. In large skillet add some Olive Oil and fry onion slices until tender and golden brown.
2. Add the garlic and sautee for a minute or two.
3. Pour into bowl and set aside.
4. Salt and pepper each side of the pork chops.
5. Fry in skillet until brown on each side (add oil as needed, but not too much).
6. Add the onions back into the skillet.
7. Add the wine and water, bring to boil.
8. Reduce heat to medium low, cover and simmer for 30 to 35 minutes.
9. About 15 minutes before the meat is done, bring a big pan of water to boil and add pasta.
10. Cook until al dante.
11. Drain and place back in pan.
12. Take the pork chops out of the skillet and place on a plate.
13. Pour just a little of the sauce and onions on top of the chops.
14. Pour the remaining sauce and onions over the pasta and mix well.
15. Serve pasta with parmesan cheese on top.
16. If you want to"spice it up some", add some crushed red pepper to the chops while they simmer in the sauce.

Reviews

[Laceys mom]

My family really liked this. It's definitely a new great way to have pasta. I used angel hair, but I think it would be good with other pastas as well. Take heed when it says "not to much" oil though, I think I probably over-did that part. Great, different taste!

 

[SuspectedGriller]

My wife had a meeting tonight and so I needed to come up with something for me. I had some leftover butterflied pork loin chops from a Big Green Egg BBQ cook I did a few weeks ago. I also had plenty of white wine on hand. This recipe was perfect. In a word: delicious. I added the red pepper flakes, as suggested. I also simmered with the top off to allow the liquid to reduce down a bit. Lastly, I ladled a scoop of the delicious, simmering liquid into the pasta water as it was cooking. It infused the pasta with a bit of the flavoring to blur the transition between the chops and the pasta. Thanks for the recipe. It's going into my "keeper" file.

 

[dasudevil]

Perfect! Loved it. Not a fan of the onion so i scaled it down to one. Other then that its an Italians Dream. Just like ma used to make. :P BTW.. noticed lots of people saying sauce is thin and needed thickening. Its is supposed to be thin. Anyways GREAT dinner. Saved it in my book.

 

[ARathkamp]

Overall a good recipe. I took the advice of another and took the pork chops out before adding the wine & water, then added them back in just before the pasta was done to reheat. I also added just a tablespoon of butter and basil to the sauce. One other addition was to season the chops with season salt. I tooped the dish off with some fresh grated parmesean cheese. We'll make again. Thanks for sharing!

 

[cmmorgan222]

This was really good. I took the advice of others and thickened a little with corn starch and took the meat out for much of the time the liquid was simmering to avoid overcooking. I added some sliced mushrooms with the onions and sprinkled the final product with some extral salt and a good parmesan. It was REALLY good! and easy. I may try it with veal next time.