GRILLED PORK CHOPS
Linguine with cherry tomatoes, garlic and olive oil.
As seen on the
SHOW
Pork chops
should sit at
room temperature
for 20 minutes before
being cooked. This
will help even out
the meat’s internal
and external
temperature. Doing
this will ensure that
the pork chops will
cook perfectly in
the centre without
charing on the
outside.”
INGREDIENTS
4
¾ lb.
pork chops 10 oz. each
marinated in sage,
garlic, onions, rosemary,
pepper and oil
linguine
DIRECTIONS
2 cups cherry tomatoes, cut in
half
2 Tbsp. garlic, chopped
4 Tbsp. olive oil
8 leaves of basil, chopped
parmigiano grated as
you like
1. Season the pork chops with salt and pepper and pan fry to your
liking making sure both sides golden.
2. Boil a pot of water and season with salt, add the linguine and cook
until they are al dente to your liking.
3. Preheat a pan and add the oil and garlic. Cook until golden and
remove from the fire. Add a cup of pasta water to the garlic and return
to the fire, add cherry tomatoes and basil and immediately add the
cooked linguine. Simmer for a few seconds to thicken the sauce, toss
well and serve with a good dousing of Parmigiano Reggiano.
4. Place a pork chop beside it and have a great dinner or as we say,
Buon Appetito
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