Ingredients :
- 3 pork chops
- Rosemary, sage or preferred spices
- 450 grams penne rigate (or any other pasta)
- 4 tablespoons butter
- 4-8 ounces cream cheese
- 1 can white sauce
Method :
- Wash your hands before handling the raw meat!
- Heat a pan with oil in it on medium heat, bottom of the pan should be covered.
- Boil water in a pot at medium to high heat.
- Heat the oven to 350 degrees Fahrenheit.
- Rub the pork chops with whatever spices you"d like.
- Put the spiced pork chops in the pan and cook them all the way through (no pink anymore).
- Flip them after some time, but you don"t want to flip them more than really necessary, so the pork chops don"t get dry (this goes for any kind of meat).
- If you want to cook it faster and have more control, put a lid on it, this captures the heat in the pan/pot.
- Melt the butter in the microwave.
- Put the pasta in the boiling water.
- Put Rosemary and Sage into the melted butter (or other herbs of preference) and stir it.
- Turn the plate the pan is on off, pour the butter over the chops and put the pan into the oven for about ten minutes.
- Warm up 4-8 ounces of cream cheese (depends on the number of servings) in the microwave for about 1 minute.
- Mix the cream cheese with 1 more tablespoon of butter, WHILE the cream cheese is hot.
- Dump the water into the sink when the pasta is done.
- Dump the cream cheese into the pot of pasta while it"s hot and mix it.
- Mix 1 can of canned, white sauce with the pasta.
- Control the meat (see if it"s still pink by making a little cut).
- Can be served with warm bread (ideally with butter melted on it).
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