Category: main
Yield: 4 servings
Calories/serving: 750
Preparation time: 60 minutes
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Ingredients
- 4 pork chops, uncooked
- 1 cup dry pasta, uncooked
- 1/2 cup walnuts, roughly chopped
- 1 cup applesauce, unsweetened
- 2 cups spinach, washed
- 1 tbsp olive oil, divided
- 2 tsp salt, divided
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 2 cloves garlic, minced
- 1 onion, diced
- 1 cup chicken broth
Directions
Preheat the oven to 375 degrees and a deep fryer to 350 degrees.
Season the pork chops with 1 teaspoon of salt, ground black pepper, garlic powder, and dried rosemary.
Fry the seasoned pork chops in the deep fryer for 8 minutes, then transfer to the oven. Cook in the oven for another 10 minutes or until cooked through.
While the pork chops are cooking, heat half of the olive oil in a pan over medium heat on the stove. Add the diced onion and minced garlic, cook until the onion is translucent.
Add the spinach to the pan and sauté until wilted.
Boil the pasta in salted water until it's al dente. Drain and add it to the pan with the spinach.
Stir in the chicken broth to the pasta and spinach mixture, and simmer until the liquid is reduced by half.
In a blender, blend the chopped walnuts and applesauce until smooth. Season with the remaining salt.
To serve, plate the pasta and spinach mixture, top with a pork chop, and spoon some walnut applesauce over top.
Ingredients
- 4 pork chops, uncooked
- 1 cup dry pasta, uncooked
- 1/2 cup walnuts, roughly chopped
- 1 cup applesauce, unsweetened
- 2 cups spinach, washed
- 1 tbsp olive oil, divided
- 2 tsp salt, divided
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 2 cloves garlic, minced
- 1 onion, diced
- 1 cup chicken broth
Category: main
Yield: 4 servings
Calories/serving: 750
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375 degrees and a deep fryer to 350 degrees.
Season the pork chops with 1 teaspoon of salt, ground black pepper, garlic powder, and dried rosemary.
Fry the seasoned pork chops in the deep fryer for 8 minutes, then transfer to the oven. Cook in the oven for another 10 minutes or until cooked through.
While the pork chops are cooking, heat half of the olive oil in a pan over medium heat on the stove. Add the diced onion and minced garlic, cook until the onion is translucent.
Add the spinach to the pan and sauté until wilted.
Boil the pasta in salted water until it's al dente. Drain and add it to the pan with the spinach.
Stir in the chicken broth to the pasta and spinach mixture, and simmer until the liquid is reduced by half.
In a blender, blend the chopped walnuts and applesauce until smooth. Season with the remaining salt.
To serve, plate the pasta and spinach mixture, top with a pork chop, and spoon some walnut applesauce over top.
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