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Caprese Pork Chop

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Caprese Pork Chop

with roasted garlic, chili, pistachio and parsley linguine

Informations supplémentaires
35 min. | 820 kcal | easy | Spicy |
1. Setup Bring a pot of salted water to a boil. Chop the herbs but keep a few basil leaves for garnish at the final step. Slice the garlic cloves in 2 then slice them finely to obtain thin half moons. Thinly slice the tomato and bocconcini. Zest the lemon. Roughly chop the nuts.
2. Cook the pasta Cook the pasta in the boiling water for 8-10 minutes until tender. Keep 1/4 cup of the cooking water then drain the pasta.
3. Cook the pork Heat a drizzle of oil in a pan over medium heat. Pat the pork dry and season with salt and pepper on both sides. Cook the pork 2-3 minutes per side. Add the tomato and bocconcini slices to the pork, cover and cook for 3-4 minutes over low heat.
4. Cook the garlic In another pan, heat a generous drizzle of oil on medium high. Cook the garlic, chili flakes to taste (spicy!) and pistachios for 3-4 minutes until the garlic begins to brown a little. Add salt.
5. Add the pasta Add the cooked pasta, the cooking water, the lemon zest, the juice of half a lemon, the herbs and a drizzle of oil. Mix and cook for 1-2 minutes.
6. Plate your dish Garnish the pork with the basil leaves and serve with the pasta. Add lemon juice to taste. Bon appétit!
2 unit Pork Chops
1 unit Bocconcini
1 unit Fresh Parsley and Basil
200 g Linguine
2 unit Garlic Clove(s)
2.5 ml Chili Flakes
1 unit Tomato(es)
1 unit Lemon
30 g Pistachios
What you need pans, pot, strainer, tongs
820 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 35g
54%
cholesterol 83mg
28%
fiber 5g
20%
protein 42g
saturated 11g
55%
sodium 230mg
10%
sugar 6g
trans 0g