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Sage Pork Chop with Linguine
Italian

Sage Pork Chop with Linguine

Pork chops fried with sage in butter, served over linguine in a quick garlic tomato sauce.

Total
30 min
Prep
10 min
Cook
20 min
Serves
4
  • comfort
  • quick

Ingredients

For 4 servings

  • pork chops24 oz
  • linguine12 oz
  • canned diced tomatoes1¼ can
  • baby spinach6 cup
  • butter4 tbsp
  • parmesan cheese4 tbsp
  • garlic8 clove
  • dried oregano2 tsp
  • olive oil4 tbsp
  • salt1 tsp
  • black pepper1 tsp

You'll need

pot · skillet

Method

  1. Boil linguine in well-salted water. Save a mug of the water.

    11 min · boil

  2. Pat chops dry and season both sides hard with salt and pepper.

    4 min · prep

  3. Sear chops in oil 4 minutes per side, basting with butter at the end.

    10 min · fry

  4. Rest the chops on a board while you build the sauce.

    5 min · rest

  5. Fry garlic and oregano in the pan 1 minute, then add tomatoes.

    2 min · saute

  6. Simmer 6 minutes, wilt in spinach, then toss linguine with pasta water.

    8 min · simmer

  7. Slice the chops and lay over the pasta with parmesan.

    3 min · rest

Serving suggestion

Baste with the butter in the last minute — earlier and it burns before the chop is done.

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