Veronica's Pasta Bianc (Pasta and Pork Chops)
photo by ARathkamp
- Ready In:
- 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
- olive oil
- In large skillet add some Olive Oil and fry onion slices until tender and golden brown.
- Add the garlic and sautee for a minute or two.
- Pour into bowl and set aside.
- Salt and pepper each side of the pork chops.
- Fry in skillet until brown on each side (add oil as needed, but not too much).
- Add the onions back into the skillet.
- Add the wine and water, bring to boil.
- Reduce heat to medium low, cover and simmer for 30 to 35 minutes.
- About 15 minutes before the meat is done, bring a big pan of water to boil and add pasta.
- Cook until al dante.
- Drain and place back in pan.
- Take the pork chops out of the skillet and place on a plate.
- Pour just a little of the sauce and onions on top of the chops.
- Pour the remaining sauce and onions over the pasta and mix well.
- Serve pasta with parmesan cheese on top.
- If you want to"spice it up some", add some crushed red pepper to the chops while they simmer in the sauce.
Questions & Replies
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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.
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!
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.
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