Photo: Hector Sanchez; Styling: Lindsey Lower 
Hands-on Time
22 Mins
Total Time
22 Mins
Serves 4 (serving size: 1 pork chop, about 1/2 cup pasta, and about 1/2 cup sauce)

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

How to Make It

Step 1

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

Step 2

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.

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Ratings & Reviews

LuBakes's Review

January 28, 2015
This turned out very good! I've made it twice now, the first time as written and the second time I didn't have the fennel and made it anyway and it was still great.

MadelynFaillaci's Review

September 17, 2014