Pork With Pasta Recipes

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PORK MILANESE WITH SPAGHETTI



Pork Milanese with spaghetti image

This saucy spaghetti with crispy pork on top is a sure-fire hit

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 tbsp olive oil
1 garlic clove , crushed
2 x 400g cans chopped tomatoes
2 tsp balsamic vinegar
420g pack pork fillet , sliced into 8 medallions
2 tbsp plain flour
1 egg , beaten
100g fresh breadcrumbs
small bunch basil , chopped
300g spaghetti

Steps:

  • Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
  • Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
  • Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

Nutrition Facts : Calories 597 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 5 grams fiber, Protein 40 grams protein

CREAMY PORK CARNITAS PASTA



Creamy Pork Carnitas Pasta image

Creamy Pork Carnitas Pasta has crazy tender seasoned pork with peppers and creamy pasta. All of the flavors you love about carnitas packed into a delicious meal!

Provided by Alyssa Rivers

Time 10m

Number Of Ingredients 11

1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
8 ounce pasta
1 Tablespoon olive oil
1 red bell pepper (sliced)
1 green bell pepper (sliced)
2 cups heavy cream
1/2 cup sour cream
1/4 cup parmesan cheese
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika

Steps:

  • Prepare seasoned carnitas according to package directions. Set aside. Bring water in a large pot to a boil and cook pasta until al dente.
  • In a medium-sized skillet over medium-high heat add olive oil. Add peppers and saute until tender. Set aside on a plate.
  • Add heavy cream, sour cream, parmesan cheese, chili powder, cumin, and paprika to the skillet. Whisk and let simmer until it starts to thicken. Add pork and peppers to the sauce and toss until coated and heated through.
  • Serve with optional toppings.

Nutrition Facts : Calories 749 kcal, Carbohydrate 50 g, Protein 13 g, Fat 56 g, SaturatedFat 32 g, Cholesterol 182 mg, Sodium 182 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PORK AND PASTA



Pork and Pasta image

"A quick stovetop recipe that's great for using up leftover pork loin or those cooked chops sitting in the fridge. Used as a main dish, you can count on two generous servings." Janice Kennedy - Sayville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3 ounces uncooked angel hair pasta
1/2 pound boneless pork loin chops, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon canola oil, divided
1-1/2 cups cut fresh green beans
2 celery ribs, sliced
4-1/2 teaspoons chopped onion
3 tablespoons water
4 teaspoons reduced-sodium soy sauce
1 teaspoon butter

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm., In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.

Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 783mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

PORK CHOP AND PASTA DINNER



Pork Chop and Pasta Dinner image

This is a recipe I have been making ever since the kids could chew meat. It's from one of my favorite cookbooks Better Homes and Gardens Low-Cost Cooking.

Provided by Lori Mama

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups macaroni
6 pork chops, 1/2 inch thick
2 tablespoons oil or 2 tablespoons shortening
15 ounces tomato sauce
1/4 cup onion, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 dash pepper
1/4 cup parmesan cheese, grated

Steps:

  • Cook macaroni according to the package directions.
  • Place in 12x7 1/2x2 inch baking dish.
  • Brown chops in oil or shortening on both sides. Drain off fat.
  • Season with salt and pepper and arrange on top of noodles.
  • Combine remaining ingredients except cheese and pour over the chops.
  • Sprinkle with cheese.
  • Bake covered at 350 degrees for 45 minute.
  • Serve with additional cheese if desired.

Nutrition Facts : Calories 948.4, Fat 47.2, SaturatedFat 15, Cholesterol 316.6, Sodium 795.6, Carbohydrate 24.7, Fiber 2.1, Sugar 4.3, Protein 100

ITALIAN STIR FRIED PORK & PASTA



Italian Stir Fried Pork & Pasta image

A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 30m

Yield 8

Number Of Ingredients 11

1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
1 (8 ounce) package dry rotini pasta
2 tablespoons olive oil
2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
1 small red onion, thinly sliced
8 ounces sliced fresh mushrooms
½ cup julienne sliced sun-dried tomatoes
1 teaspoon minced garlic
¼ cup butter
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
  • Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
  • Drain pasta and add to pork mixture with cheese and basil; toss to coat.

Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g

ITALIAN BRAISED PORK RIBS WITH PASTA



Italian Braised Pork Ribs with Pasta image

This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!

Provided by Jacqueline De Bono

Categories     Main Course

Time 2h15m

Number Of Ingredients 14

320 g elicoidali pasta tubes ((11oz) or rigatoni, tortiglioni, penne etc)
800 g pork ribs ((28 oz) in or off bone)
1-2 carrots
1 onion
1-2 celery stalks
1 bay leaf
1/2 chili pepper (peperoncino) (optional)
350 g tomato passata (or chopped peeled tomatoes (11oz))
8-10 cherry tomatoes
1/2 glass dry white wine ((or red if you prefer))
1 cup beef or chicken stock (if required)
salt (for pasta and to taste)
ground black pepper (to taste)
4-5 tbsp extra virgin olive oil

Steps:

  • Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
  • Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
  • Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
  • Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
  • Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
  • Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
  • Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
  • Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
  • When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
  • Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
  • When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

Nutrition Facts : Calories 875 kcal, ServingSize 1 serving

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK



Roasted Garlic and Herb Penne Pasta with Pork image

A 30 minute meal bursting with flavor, tender pork, and fresh herbs.

Provided by Rachael

Categories     Main Dish

Time 30m

Number Of Ingredients 12

1 Smithfield Roasted Garlic & Herb Loin Filet (cubed)
16 ounces dry penne pasta
2 Tbs salt for water
Water
2 Tbs butter (divided)
1 clove garlic (minced)
1/2 cup reserved pasta sauce water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 Tbs fresh grated parmesan
1/8 teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
  • Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
  • Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
  • Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
  • Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
  • Add additional butter, and reserved pasta water to skillet with pork.
  • Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
  • Taste, season with salt and pepper as desired, serve with more fresh herbs.

Nutrition Facts : Calories 526 kcal, Carbohydrate 85 g, Protein 23 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 3675 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

PORK CHOPS AND PASTA



Pork Chops and Pasta image

Delicious pork chops simmered in marinara sauce and served over pasta. Great family meal!

Provided by Lana Stuart

Categories     Main Dishes

Time 30m

Number Of Ingredients 9

4 pork chops
salt
pepper
½ cup all-purpose flour
¼ cup olive oil
24 ounces marinara sauce ((about 3 cups -- either homemade or purchased))
½ teaspoon red pepper flakes (optional)
8 ounces spaghetti
Parmesan cheese

Steps:

  • Salt and pepper both sides of the pork chops. Sprinkle the flour over the chops to lightly coat them.
  • Heat the olive oil over medium-high heat in a large deep skillet.
  • Add the chops and cook until nicely browned on both sides. Work in batches if necessary to prevent crowding the pan.
  • Place the browned chops back into the skillet and pour over the marinara sauce.
  • Reduce the heat to a simmer. Cook until the chops are done all the way through (about 20 minutes).
  • Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
  • When the spaghetti is done, remove the chops to a plate and cover with foil.
  • Add the red pepper flakes, if using, to the marinara sauce.
  • Drain the spaghetti and add it to the sauce. Toss to coat the spaghetti with the sauce. Add a small amount of the pasta cooking water if the marinara sauce is too thick.
  • Serve chops alongside spaghetti.
  • Top with grated Parmesan cheese.

Nutrition Facts : ServingSize 1, Calories 636 kcal, Carbohydrate 64 g, Protein 40 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 964 mg, Fiber 5 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 17 g

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