Pork Chops with Mushroom Rigatoni | Longboat Key Photographer

I’m back to developing and photographing recipes!  This one is fairly easy and the best part?  You can enjoy it, and so can any picky eaters you may have around your table.   I set aside a small portion of the cooked, plain rigatoni along with one of the pork chops for my son (who won’t touch a mushroom) and completed his meal with a side of corn and a small container of applesauce.

PORK CHOPS WITH MUSHROOM RIGATONI

4 boneless pork chops, about 5-6 ounces each

1/2 teaspoon onion powder

8 ounces dried rigatoni pasta (or substitute ziti)

2 small or medium yellow, orange, or red bell peppers, skin peeled with a vegetable peeler and chopped into a small dice

1/3 cup finely chopped red onion

8 ounces sliced mushrooms (cremini or button)

1 tablespoon extra-virgin olive oil, plus a drizzle or two for the pork chops

1/2 cup chicken broth

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried

1 tablespoon butter

1 tablespoon chopped basil or parsley

Preheat the broiler and prepare a broiler pan for the pork chops.

Boil a large pot of water for the pasta.  Add 1 teaspoon salt and the pasta and cook according to package directions.  Drain and set aside.

In a 12-in saute pan, heat the 1 tablespoon of oil.  Add the mushrooms, bell peppers, and red onions and stir occasionally until softened and turning golden in color.

To the saute pan add  1/2 cup chicken broth,  2 tablespoons balsamic vinegar, 2 minced garlic cloves, and the thyme.  Add just a pinch of kosher salt and freshly ground pepper.  Simmer on low heat for 4 minutes.  Remove from the heat and add in the 1 tablespoon of butter and whisk until smooth.  Add the pasta and stir to combine.

Meanwhile, drizzle the pork chops with a little bit of extra-virgin olive oil, sprinkle with the onion powder and a pinch of salt and freshly ground pepper.  Broil for 5 minutes on each side.

Serve each pork chop with a portion of the Mushroom Rigatoni.  Garnish with chopped basil or parsley and serve.

Serves 4

(c) Stacey Siegal Photography 2010