To make a simplified version of stuffed pork chops, alternate browned pork chops with spoonfulls of pasta-vegetable dressing in a casserole, then bake. I don’t eat a lot of pork, so I was a bit hesitant to try this recipe. However, it is very flavorful and it has a beautiful presentation.
1/2 cup (2 1/2 to 3 oz) uncooked dry tiny star-shaped pasta (Stelline)
2 tablespoons butter or margarine
6 rib or loin pork chops (2 to 2 1/2 lbs total) (about 3/4 inch thick)
1 cup finely chopped celery
1 cup finely chopped onion
1 clove garlic (minced or pressed)
1 medium-size carrot (about 2 oz) (coarsely shredded)
1/4 cup chopped parsley
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry sage leaves
1/2 teaspoon dry thyme leaves
- In a 3-quart pan, cook pasta in 1 1/2 quarts boiling water just until still slightly chewy (6 to 8 minutes); or cook a little less than time specified in package directions. Drain, rinse with cold water, and drain well again.
- In a medium—size bowl, beat egg; mix in pasta and set aside.
- Melt butter in a wide frying pan over medium-high heat. Add pork chops and cook, turning once, just until browned on both sides (about 4 minutes total).
- Remove pork chops from pan and set aside.
- Reduce heat to medium and add celery, onion, garlic, and carrot; cook, stirring often, until vegetables are soft but not brown (6 to 8 minutes).
- Remove pan from heat and stir in parsley salt, pepper, sage, and thyme. Then lightly stir vegetable mixture into pasta mixture.
- Place a pork chop at one end of a greased 7- by 11-inch baking dish; spoon about a fifth of the pasta mixture over chop. Place another chop over pasta, overlapping it slightly.
- Continue alternating pasta and chops, ending with a pork chop.
- Spoon any remaining pasta mixture around chops.
- Cover and bake in a 350° oven just until chops are/no longer pink in center; cut to test (25 to 30 min.).
- Serve a portion of the pasta mixture with each chop.
Food Mingle Blog Alternatives and Substitutions:
- Use bone-in pork chops for a more flavorful and moist result.
Yield: 6 servings
Adapted From: “Fresh Ways with Pasta,” sixth printing, February, 1992 (Sunset Publishing Corporation, Menlo Park, CA).