Smoked Pork Chops with Lemon-Butter Pasta and Asparagus |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
2 boneless smoked pork chops (3 ounces each) |
2 ounce(s) small pasta, such as orzo of farfallini |
8 ounce(s) fresh thin asparagus |
1 tablespoon(s) butter |
1 tablespoon(s) fresh lemon juice |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
Directions:
1. Bring 1 quart water to a boil in a large saucepan. Meanwhile, lightly brown pork chops in a nonstick skillet over medium heat, about 2 to 3 minutes on each side. When pork is lightly browned, remove from heat and cover with foil to keep warm while cooking the pasta and asparagus.
2. Add pasta to boiling water and cook 3 minutes. While pasta begins to cook, rinse and drain asparagus, snap off tough ends, and cut spears into 1- to 2-inch pieces. Add asparagus to the pasta pot, and cook 3 more minutes. Drain in a colander and place in a medium bowl.
3. In a 1-cup glass measure, heat butter and lemon juice in the microwave for 30 to 45 seconds or until butter is melted. Add salt and black pepper and whisk well. Drizzle sauce over pasta and toss well to coat. Divide pasta and asparagus between 2 serving plates and top with a reserved pork chop. Serve immediately.
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