Pork and Pasta dish?

admanb

HAI GAIS

I've got a bunch of cheap pork (sirloin chops), pasta, and a decently stocked kitchen. Does anyone know of values such that A + B = C, where A is pork, B is pasta, and C is delicious?

necroSYS

http://www.epicurious.com/tools/searchresults?type=advanced&search=chops&operator=All&att=&att=&att=&att=&att=&src=&att=107&att=105&exclude_other=

ascannerlightly

http://www.recipekey.com/

Djeet

pork chops can be pretty lean so I'd keep them separate and just make pork chops (pan fried and finished in the oven) and then have a side of pasta dressed in sauce.

alternatively if they are not too think, you could flatten them a bit and substitute them as the meat in a chicken/veal parmigiana recipe.

matt has a problem

You could always make a version of Spaghetti Carbonara - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=438607

It's usually done with bacon or ham, but a nicely seasoned pork chop is completely respectable.

Pheezer

Djeet wrote: »

alternatively if they are not too think, you could flatten them a bit and substitute them as the meat in a chicken/veal parmigiana recipe.

This is pretty much what I was going to suggest. I sometimes make a sort of a casserole like so:
If you can actually slice them super thin, and sautee them in good oil (olive or grapeseed), that's good.
Make a tomato sauce. I like to start with a tin of whole tomatoes, put 'em in a pot, pull the tomatoes out, crush them in my hand and put them back in. I also add oil and the usual spices. A little dash of chili powder here can mix things up nicely, too.
Use good pasta, boil it until just a minute before it's "done", when it's still just too firm to be al dente, drain it, put 2/3s of it in a casserole dish or just a very large pot. Pour in about half of the tomato mixture. Layer on the pork. Layer on the rest of the pasta and the rest of the tomato stuff, and if you're gonna add cheese, either parmesan or something dry and salty works really well here. A thin layer of panko bread crumbs can also be nice to top it. Just bake that a bit so that the flavours come together and some of the juices soak up and you're solid.

Use a good oil though. You probably haven't tried grape seed oil, and you're probably missing out.

admanb

Thanks for the suggestions. I figured pork chops and pasta was unusual enough that your average recipe site wouldn't say much about it... I believe I was right. :P

Use a good oil though. You probably haven't tried grape seed oil, and you're probably missing out.

I'll have to try that. I use olive oil frequently.

necroSYS

What the! I gave you a link to 7+ recipes for pork chops + pasta

admanb

necroSYS wrote: »

What the! I gave you a link to 7+ recipes for pork chops + pasta

While I appreciate the thought, it didn't work. :P The search is returning every item with pork and pasta, regardless of whether or not the word "chops" even appears in the recipe.

I have, however, definitely bookmarked that site for future reference.

necroSYS

admanb wrote: »

necroSYS wrote: »

What the! I gave you a link to 7+ recipes for pork chops + pasta

While I appreciate the thought, it didn't work. :P The search is returning every item with pork and pasta, regardless of whether or not the word "chops" even appears in the recipe.

I have, however, definitely bookmarked that site for future reference.

Ahh, sorry. The recipes I spot checked had "pork chops" as ingredients.