Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

To get a good, brown sear on the pork, dry it with paper towels before adding it to the pan.

Recipe by Cooking Light October 2014

Gallery

Credit: Hector Sanchez; Styling: Lindsey Lower

Recipe Summary test

hands-on:
22 mins
total:
22 mins
Yield:
Serves 4 (serving size: 1 pork chop, about 1/2 cup pasta, and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain.

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  • While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. Reduce heat to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and fennel; sauté 3 minutes or just until vegetables begin to brown. Add curry powder and coriander; cook 30 seconds, stirring constantly. Add wine; cook 30 seconds. Stir in remaining 1/8 teaspoon salt, 1 tablespoon oregano, and tomatoes; bring to a simmer. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. Cook 4 minutes or until desired degree of doneness. Remove 1/2 cup sauce, and toss with pasta. Sprinkle with remaining 1 tablespoon oregano and cheese. Serve with remaining sauce.

Nutrition Facts

393 calories; fat 11.2g; saturated fat 3.4g; mono fat 4.5g; poly fat 1.2g; protein 32g; carbohydrates 41g; fiber 8g; cholesterol 76mg; iron 5mg; sodium 666mg; calcium 236mg.
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