Looking around the kitchen, I found some stuff lying around that needed to be used up. Pork chops, veggies, garlic, lemons. You know what they say, when life gives you lemons and pork, make meaty lemonade. And that’s a really stupid saying.
Plated porky pasta
This isn’t rocket science, but I’m bored so I thought I’d take photos and post a kind of visual recipe that I can refer back to later.
Ingredients
pork chops
3 shallots
4 cloves of garlic
3 green onions
2 lemons
parmesan cheese (optional)
flour (for coating and as thickener)
a cup of chicken stock
fettucini
salt, pepper
Preparation
Slice your shallots.
Get a few garlic cloves.
Crush the garlic. I use this nifty crusher, but you can also mince it.
Get a few green onions.
Chop up the onions.
Slice 1 lemon, juice the other.
Slice up some parmesan cheese.
Tenderize your pork. The jokes write themselves.
Your tenderized pork.
Coat each chop with flour. You can add salt and pepper to the flour if you like.
Melt some butter in some olive oil.
Fry your chops on both sides.
Set aside the cooked chops.
Brown the shallots and garlic.
Throw in the lemon slices and finish browning everything.
Add soup stock and lemon juice. Scrape up pork brown stuff. Flavour.
Optionally add cheese or add flour to thicken the sauce. Stir until even.
Start your pasta water with a bit of olive oil and salt. Boil the pasta.
Serve with sliced pork chop and green onion garnish.
