Recipe from Katie’s Cucina

This is definitely a recipe where the ingredients seem a bit odd together, but, in reality, taste delicious. The mixture of brown sugar, basil and caesar dressing is unexpected.

This was a really simple recipe to throw together. And it turned out really well.  J and I both liked it.

I skipped the olives, since I hate them, and the green onions since we didn’t have any.  I added in some cherry tomatos, which I thought were a great addition.  I also slightly changed the recipe instructions.  Nothing major – the changes just made more sense to me.

4 boneless pork chops
1/4 c brown sugar
2 t dried basil
1/2 t salt
1/2 t chili powder
1 T canola oil
1/2 c Caesar dressing
1/4 c onions, diced
2 cloves garlic, minced
1/4 c chicken broth
Salt and pepper, to taste
2 c pasta (I used Farfelle)
1/2 c cherry tomatos, halved

In a ziplock bag, mix the brown sugar, basil, salt, chili powder and oil.  Then add the pork chops and toss to coat.

Cook pasta according to package directions.  Drain and set aside.

In the saucepan, heat about 1 T of oil and then add the onions. Saute until tender and transluscent.  About 5 minutes.  Then add the garlic for another minute.  Mix in the chicken broth and simmer for about 2-3 minutes.  Add the Caesar dressing, salt and pepper, and tomatos.  Cook for about 1 minute then mix in the pasta.  Simmer until pork chops are done.

When you start the onions, add the pork chops to a skillet with a bit of hot oil. Cook until internal temp reaches 160 – about 5-8 minutes per side.

Serve pork chops over pasta.