My dad’s birthday was October 10th so around this time of year my thoughts frequently turn to him. I’ve posted about him before. This was one of his favorite dishes and, if I’m not mistaken, the only times I’ve had it since he died many, many years ago were when I’ve prepared it myself. I plan on fixing it on Monday.
Porkchops and Spaghetti
1½ lb. center-cut pork chops, excess fat removed (1 per person)
Basic Marinara Sauce (recipe follows)
½ to 1 lb. spaghetti (depending on how hungry you are)
- Brown the pork chops on both sides in the olive oil in a large skillet or sauce pan over medium-high heat, about 5 minutes on a side.
- Add marinara sauce, scrape up the browned bits, partially cover, reduce the heat, and simmer until the pork chops are fully cooked and tender (approximately 40 minutes).
- Check every so often to keep the dish from burning. If the sauce gets too thick, add a little wine, stock, or (gasp!) water.
- Prepare the spaghetti according to the package instructions. Usually for al dente this means boiling in water about 10 minutes.
- Remove the pork chops from the sauce and set aside.
- Drain the spaghetti thoroughly and add to the sauce. Mix thoroughly but gently.
- Place the spaghetti on a large platter and top with the pork chops.
1 large onion, peeled and chopped
2 cloves garlic, peeled and mashed (optional)
1 large (28 oz.) can crushed tomatoes
1 bay leaf
1 tsp. dried oregano
½ tsp. fennel seeds
½ tsp. dried rosemary
1 pinch cayenne (optional)
Salt and pepper to taste
- In a large saucepan saute the onions in the olive oil over medium heat until they are transparent.
- Add the optional garlic and saute for one additional minute.
- Add the tomatoes, bay leaf, oregano, fennel, rosemary, and cayenne.
- Reduce the heat, partially cover, and simmer for one hour (or as long as you can stand it).
- Check occasionally to keep the sauce from burning. Add wine, stock, or (gasp!) water if it becomes too thick.
- Correct the seasoning with salt and pepper.
Fresh sliced mushrooms make a good addition to this sauce.
I’ve added both of these recipes to my master list of recipes.