15: Balsamic/Thyme-Glazed Pork Chop / Olive Oil-coated Whole Wheat Pasta / Broccoli / Mushrooms / Tomatoes

Ahh, yes, a savory and sauce-less pasta accompaniment to slightly sweetened pork chop. Not much hype here, but I should warn you that I didn’t use exact measurements on anything.

We paired this light and lovely dish with Fabbioli Cellars Chambourcin 2006 from Virginia. The chambourchin is a lighter style red with good red berry and currant flavor, nicely set against soft tannins and a lush mouth feel.

Ingredients and Directions:

-2 pork chops

-2 cloves minced garlic

-2 tbs chopped thyme

-balsamic vinegar

-whole wheat pasta

-small diced tomatoes

-sliced broccoli florets

-sliced baby bellas

-olive oil

-butter (optional)

-chopped sage and parsley

-salt and pepper to taste

First you’ll need to marinade the pork chops. In a bowl, combine the balsamic (enough to coat pork but not soak), garlic, and thyme. Be sure to use a flat surface container to refrigerate the marinade-covered pork chops. I refrigerated the pork for four hours, turning once midway through.

The key here is to cook the veggies to be done a couple minutes after the pasta is drained, all the while sautéing the pork. Everything should be done at the same time.

Boil your pasta water while you prep the veggies and herbs (sage and parsley). Cook your pasta while you sauté the veggies and herbs. Heat pan on medium heat with olive oil and butter. Add half the sage and rosemary to the heated butter and oil – let cook for one minute. Add the broccoli and mushrooms and sauté for 5-6 minutes with salt and pepper.  You should be cooking the pork chops at the same time on medium heat, using minimal salt and pepper. Add the drained pasta, tomatoes, and remaining sage and parsley to the veggie mixture. Cook for a couple minutes to warm the tomatoes and pasta.

Serve the pasta with a little olive oil drizzled over the mixture. Add the pork chop to the plate.

Enjoy!