Veronica's Pasta Bianc (Pasta and Pork Chops)

"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."
photo by ARathkamp photo by ARathkamp
photo by ARathkamp
photo by ARathkamp photo by ARathkamp
Ready In:
1 pound




  • 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

default avatar
Got a question? Share it with the community!


  1. 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!
  2. 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.
  3. 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.
  4. 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!
  5. 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.



Find More Recipes