Pork with Spaghetti

 

This recipe is from Colorado Cache a timeless cookbook. The original recipe calls for pork chops; however, pork tenderloin would be an excellent protein choice as well. Do not let the simplicty of the ingredients fool you; this is delicious. 

Ingredients:

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/8 or more teaspoon red pepper flakes
• 1 teaspoon fresh rosemary, minced *key ingredients
• 4 pork chopes, 1 inch thick
• 2 cups chopped tomatoes (I used canned as that is what I had)
• 3 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 3/4 pound spaghetti
• 4 tablespoons butter
• 4 tablespoons Parmesan, grated

Directions:

Melt 3 tablespoons butter and olive oil in large heavy skillet. Add garlic and red pepper. Sprinkle rosemary on pork chops and add to skillet. Brown slowly.

Add tomatoes ( I crushed my tomatoes with potatoe masher), parsley and salt.

Cover and simmer for 20 minutes. Uncover and cook an additional 20 minutes or until chops are tender.

Cook spagetti according to package instructions. Drain and place back in pan you cooked pasta in and add 4 tablespoons butter and a little of the sauce. 

To serve; divide pasta in equal servings in bowls, add some sauce, place chop next. Garnish with Parmesan.