This is such a quick and easy dinner choice, half an hour from start to finish, and it’s just what you need on a cold autumnal evening. It’s so simple, so it’s absolutely critical that you have the very finest ingredients. None of your supermarket flimsy pork chops here!
Chilli Pork Chop with Arrabiata Pasta
- 4 pork chops thick cut
- 6 tbsp olive oil
- 1 small onion finely chopped
- 2 tbsp dried, flaked chillies finely sliced
- 2 cloves garlic peeled and chopped
- 1 bunch basil leaves
- 1 tin chopped tomatoes
- 1 small carton passata
- 400 g fresh or dried penne pasta
- 100 g parmesan shavings
- In a large saucepan, heat 2 tbsps. of oil, and then gently fry the onion until translucent. Add one tbsp. of the chilli flakes, and the garlic, and fry or another minute. Add the basil leaves, and allow to wilt. Add the chopped tomatoes and passata, and simmer for approx. ten minutes, until slightly thickened.
- Fill your largest saucepan with two thirds water, and bring to the boil on the hop.
- Rub the cops with the remaining olive oil and chilli flakes. Season well with salt and pepper, then fry in a heated pan over a medium high heat for about 10 minutes per side, until cooked through. Make sure that you stand the chops on their side to render and crispen skin. Take the pan off the heat and allow to rest for 5 minutes.
- Whilst the chops are resting, add the pasta to the boiling water, and cook for a few minutes, or according to the packet for dried. Drain, and then add to the sauce, turning to coat.
- Heap up the pasta on large plates, cresting each pile with a glorious chop. Don't forget to drizzle the meat juices from the pan over the plates, then serve with the parmesan shavings.