Penne With Pork Chops Recipes

PORK 'N' PENNE SKILLET

Steps:

• In a large resealable plastic bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook the pork, mushrooms, onion, red pepper and oregano in oil and butter over medium heat for 4-6 minutes or until pork is browned. Add garlic; cook 1 minute longer., Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meat is tender.

PENNE WITH PORK CHOPS

Steps:

• Saute the onion in the olive oil in a large pot until translucent.
• Add the garlic and continue cooking until the garlic is slightly brown.
• While the onion is cooking mix the tomato paste and water together.
• Place the pork chops in the pot.
• Add the tomato paste mixture, crushed tomatoes, and the tomato juice to the pot then stir.
• Add the dry seasonings, wine, and mushrooms. Simmer for 1 hour.
• 10 minutes before the sauce is finished add the parsley.
• Remove pork chops and keep warm while you mix pasta and sauce.
• Serve with a salad.

PORK RAGU OVER PENNE

Steps:

• Heat the canola oil in a large skillet over medium-high heat. Season the pork with salt and pepper and brown it on all sides, 2 to 3 minutes per side. While the pork is browning, add the celery, carrots, and onion to the bowl of a slow cooker. Put the pork on top of the vegetables and add the tomatoes and garlic. Place into the slow cooker and cook on low for 6 to 8 hours.
• Remove the pork to a cutting board or sheet pan. Pour the vegetables and liquid from the slow cooker bowl into a saute pan over medium heat, and mash with a fork. Add the tomato paste to the pan sauce and stir to incorporate. Shred the pork, add it to the vegetables, and let this simmer, uncovered, while you cook the pasta (save 2 cups of the ragu for the Round 2 Recipe Lasagna Roll Ups).
• Bring a large pot of salted water to a boil. Add the penne, stir, and cover the pot. When it returns to a boil, remove the cover and stir it again. Cook until the pasta is al dente, about 8 minutes. (Save 1 cup of pasta for the Online Round 2 Recipe Savory Noodle Pie.) Put the pasta into a serving platter, and pour the ragu over top. Serve immediately, garnished with basil leaves and Parmesan.

BRAISED PORK CHOPS AND PENNE SORRENTO

Steps:

• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add onions and bell peppers; cook 4 to 6 min. or until crisp-tender, stirring occasionally. Remove from skillet. Reserve for later use.
• Combine flour and black pepper in shallow dish. Dip chops, 1 at a time, in flour mixture, turning to evenly coat both sides of each chop.
• Mix pasta sauce, wine and thyme until blended. Heat remaining oil in same skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until evenly browned on both sides. Pour pasta sauce mixture over chops; turn to evenly coat chops with sauce. Cover; simmer on medium-low heat 25 to 30 min. or until chops are done (145ºF), turning after 15 min.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Transfer chops to platter, reserving sauce in skillet. Cover chops to keep warm; let stand 3 min. Meanwhile, stir cooked vegetables into sauce mixture in skillet; cook 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Serve with chops and sauce.

PORK CHOPS DIJON WITH PENNE PASTA

Steps:

• Heat oil in large nonstick skillet on medium heat. Sprinkle chops with pepper; cook 3 to 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm. Carefully wipe skillet with paper towel.
• Add onions, peppers and garlic to skillet; cook and stir 3 to 4 min. or until onions and peppers are crisp-tender. Whisk Neufchatel, pasta sauce, milk and mustard until smooth. Add to skillet; cook and stir 2 to 3 min. or until heated through. Reserve 1/4 cup sauce; toss pasta with remaining sauce.
• Spoon pasta mixture onto platter; top with chops. Drizzle with reserved sauce.