Pork chops with lemon garlic and spinach cream pasta

Chef Bryce
Chef Bryce @ChefBryce

Pork chops with lemon garlic and spinach cream pasta

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Ingredients

2 to 3 servings
  1. 2center cup chops about 1 inch to 1/12 inches thick
  2. Brine:
  3. 8 cupswater
  4. 8 tbspsalt
  5. 4 tbspsugar
  6. 5-6 sprigsrosemary
  7. Sauce:
  8. 1/2 cupchicken stock or broth
  9. 2large garlic cloves minced (about 1 tbsp)
  10. Small shallot minced (about 2 tbsp)
  11. 3 cupsloose packed baby spinach (stems removed and rough chopped)
  12. Juice of half a lemon
  13. 1 1/3 cupheavy cream
  14. Pasta:
  15. 3 cupsuncooked Wide egg noodles

Cooking Instructions

  1. 1

    Start by boiling the brine. Let cool and submerge the chops and allow to brine for 2 to 4 hours. remove from the brine and rinse the chops off to remove any excess salt. Pat really dry so you are able to get a good sear on them.

  2. 2

    Start you oven to 250. Heat a pan with a little oil and start by searing all the edges. Sear both sides of the chops and remove to a wire rack and then into the oven. You want to cook them to 140 because they will increase to 145 while resting, or close to it. While they are in the oven start on the next steps

  3. 3

    Go ahead and boil your pasta and strain

  4. 4

    Add some evo to the same pan and start by sautéing the shallots scraping the fond off the bottom, then add the garlic until fragrant. Add the stock and juice of half a lemon. Reduce until you only have a couple tablespoons left. Add your cream, a couple pinches of course kosher salt and simmer for about 5 minutes. Add your spinach and allow it to wilt, maybe 5 minutes, taste for seasoning.

  5. 5

    Add your pasta to the sauce and toss well. Serve with the sliced pork chop and garnish with some parsley or more chopped spinach.

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Chef Bryce
Chef Bryce @ChefBryce
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