Sauteed Pork Chop with Roquefort Pasta Salad

    Today we have a light dinner dish for Spring, Summer or Fall. It consists of thin(1/2 inch) bone-in pork chops that we saute in olive oil and serve with a delicious pasta salad seasoned with Roquefort cheese. The Roquefort cheese and fire roasted red peppers in the pasta salad are a good accompaniment to the sauteed pork chops, the flavors complementing each other nicely. When you are ready for a quick, light meal we hope that you will try this and enjoy it as we did.

SERVES:               2
PREP TIME:        30 minutes +/-
COOKING TIME:   
     Pasta:             10 minutes +/-
     Pork Chops:     5 minutes +/-

INGREDIENTS

The Pork Chops

2 bone in pork chops cut thin to about 1/2 inch

garlic powder, salt and black pepper to season chops

The Pasta Salad

8 ounces of Penne Rigate pasta

2 fire roasted red peppers, skinned and seeded and chopped into ½ inch bites

1/2 cup of Kalamata olives cut across diagonally

6 ounces of broccoli flowerettes, separated to bite size

3 green onions cut to 1/4 inch pieces

1 teaspoon of lemon juice

enough extra virgin olive oil to wet the ingredients

a pinch of red pepper flakes

salt and fresh ground black pepper to taste

several ounces of Roquefort cheese broken into small pieces

a few fresh green leaves for garnish

PREPARATION

The Pasta Salad (Probably enough for four servings)

1. Boil the pasta to al dente according to the directions on the package.

2. Drain the pasta and add to a bowl while still steaming hot.

3. Add the broccoli and some olive oil immediately and toss with the hot pasta to soften and partially cook the broccoli.

4. As soon as the pasta has cooled, add the remainder of the ingredients and toss thoroughly. 

5. Refrigerate for several hours while the flavors mix. Allow to warm to room temperature before serving.

The Pork chops

1. Add two glugs of olive oil to a saute pan and heat to medium-high temperature or until the oil just starts to smoke.

2. Cook the chops on one side for about 2 minutes or until that side starts to get a nice browning.

3. Turn the chops and cook for another minute or two or until the chops are just a slight pink in the center or about 160 degrees Fahrenheit.

PLATING THE MEAL

1. Place the cooked chops on slightly warmed plates.

2. Arrange the pasta salad in a pleasing pattern.

3. Garnish with fresh leaves of basil, mint or spring greens.

     We hope that you get an opportunity to try this and that you enjoy it as we have.

Bon appetit,
Tom and Anita