Shelly's Recipe

MEDITERRANEAN PORK CHOPS WITH FLORENTINE ALFREDO PASTA

Category: Pork 1 - Chops and Steaks

1 1/2 pounds pork loin rib chops
1 tsp + 1 tbsp olive oil
1 tsp roasted garlic
salt and pepper, to taste
aluminum foil (optional)
2 cups frozen pepper stir-fry (contains sliced green, red, yellow peppers and onions)
2 tbsp sliced green olives
1 tbsp capers
2 tbsp sun-dried tomato spread
1/4 cup white wine

Florentine Alfredo Pasta
8 ounces fettuccine
1 (10-ounce) box frozen chopped spinach
1 (16-ounce) jar Alfredo sauce

Preheat grill. Rub both sides of pork chops with 1 tsp olive oil and garlic. Season with salt and pepper. Place pork chops, using tongs, on grill. Cover with lid (or foil) and grill 4–5 minutes on each side or until internal temperature reaches 160°F. Grills vary widely, use meat thermometer to accurately ensure doneness. Preheat large saute pan on high 1–2 minutes. Place remaining 1 tbsp oil in pan, swirl to coat. Stir in remaining ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated. Serve sauce over pork chops.

Florentine Alfredo Pasta: In a large saucepan 1/2 full of water. Cover and bring to a boil on high heat for pasta. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, until tender. Place spinach in microwave-safe bowl. Microwave on HIGH 5–7 minutes to thaw; drain. Stir Alfredo sauce into spinach and microwave on HIGH 2 minutes or until thoroughly heated. Drain pasta and return to pan. Stir spinach mixture into pasta and serve. Serves 4