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Ingredientes
- 4 x 4 ounce pork chops, centre loin
- 1 tsp Extra light extra virgin olive oil with a dash of sesame oil
- 1 c. De-alcoholized dry white wine
- 1 c. Chicken stock
- 9 ounce Carrots, cut into matchsticks
- 8 med Fresh mushrooms, cut into quarters
- 2 tsp Fresh minced thyme
- 1/4 tsp Freshly grnd black pepper
- 1 pch Freshly grnd sea salt
- 2 tsp Shredded orange zest
- 4 ounce Penne pasta
- 8 ounce Green beans
- 1 Tbsp. Arrowroot mixed with 2tbsp de-alcoholized dry white wine
- Â Â Chopped fresh thyme to garnish
Direcciones
- Pre-heat the oven to 400F. Dab the meat with a paper towel to remove the surface moisture. Brush the oil proportionately over the bottom of a large skillet over medium high heat, brown the chops for 2 min on each side, then transfer to a plate.
- There should be a dark brown residue on the bottom of the pan. Blot with a paper towel to remove excess fat then deglaze the pan with the wine and chicken stock, stirring till all the residue has been scraped up into the liquid.
- Return the pork to the liquid (the liquid should come about halfway up the pork chops), add in the carrots and mushrooms, trying as much as possible to submerge them in the liquid. Sprinkle with the thyme, pepper, salt and orange zest, bring to a boil, cover, pop in the pre-heated oven and bake for 10 min.
- Cook the penne according to the package instructions, drain and set aside.
- After the pork has been baking for 5 min, start steaming the green beans on the stovetop - they will be ready at the same time.
- Remove the pork from the oven and remove the green beans from the heat. The handle on the skillet is now 400F so drape a paper towel over it to remind yourself. Transfer the pork to a plate and cover to keep hot.
- To make a great sauce, return the skillet with the liquid and carrots and mushrooms to the stovetop, bring to a boil, remove from the heat and stir in the arrowroot slurry made with the de-alcoholized wine splash. Return to the heat, stirring till thickened. Stir in the pork, green beans and pasta and just heat through.
- To serve: Divide the pork, pasta and vegetables among 4 dinner plates.
- Cover with any sauce remaining in the pan and sprinkle with a whisper of chopped thyme.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 281 | 49% |
| Total Fat 31.35g | 39% |
| Saturated Fat 11.51g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1687mg | 70% |
| Potassium 1089mg | 31% |
| Total Carbs 47.35g | 13% |
| Dietary Fiber 8.6g | 29% |
| Sugars 4.07g | 3% |
| Protein 25.2g | 40% |
