Once in awhile you just have to change things up a bit…..regular old spaghetti is great and if you live in Texas chicken spaghetti is pretty darn good too. But one night John wanted something different and he came up with this tasty dish…..here it goes. You need 1 1/2 hours for this dish.
The garlic noodles will be at the bottom.
- 4 pork chops they do not have to be the thick kind but those will work
- 2 tablespoons olive oil
- 3 wholes tomatoes chopped into hunks
- 1/2 onion chopped
- 6 cloves of garlic chopped fine
- 1/2 bell pepper chopped not fine but not in hunks either
- 1 can tomatoe sauce…..soup can size
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- Salt to taste
- Pepper to taste
- 4 fresh basil leaves
- 1/2 cup cream…..optional
In a large skillet, large enough to hold everything, heat up on medium to medium high heat and add olive oil, then the pork chops. You want these to brown, if they do not get cooked all the way at this time they will finish cooking later. While chops are browning chop remaining ingredients. Have them ready……remove meat and set aside, starting with the garlic and onions add them to the same pan, turn heat down to medium. Cook for 5 minutes then add peppers and fresh tomatoes stir and cook a few minutes more. Add tomatoe sauce and spices. Cook for five minutes. Add pork chops back to the mixture and squish down into the sauce having the liquid cover the meat somewhat. Turn the heat to a simmer and cook for an hour with the lid on. Half way through add chopped basil leaves. Return lid and finish cooking.
If you want about 10 minutes before serving add the cream and stir. Serve on a plate with a side of garlic noodles.
- Pasta noodles of your choice cooked per directions drained and placed back in same pot, regular spaghetti works best…..do not cook the whole package unless you add 1/2 cup more oil
- 3 heads of garlic peeled and chopped in small hunks or you can get pre chopped garlic
- 1/2-1 cup of good olive oil
- Parisian cheese if you’d like
While water is heating up and pasta is cooking peel and chop garlic. Set aside, in a shallow pan heat up and put 1/2 cup of olive oil in it. When oil is hot but not too hot add garlic, if the garlic is cooking to fast add the other 1/2 cup of oil to cool down the hot oil. You do not what the garlic to burn. This takes some time…..just let the garlic simmer, you do not want the garlic to brown. If you are lucky and your heat is just right add the other 1/2 cup of oil at some point so you have the entire cup.
Noodles should be done and drained and back in the sauce pan they were cooked in. When garlic is cooked, soft and the oil smells wonderful, could take 20 minutes, add everything to the noodles plus salt to taste and stir. If you want you can add p cheese……stir again. I prefer mine without, John likes his with……and serve. This is a great side dish with the Italian pork chops. I would not pour any sauce on these…..fabulous just as they are.
As always we hope you enjoy