I rarely eat pork… it’s more of a once or twice a year thing… but when I do my product of choice is the pork chop.
Our pasta? Orecchiette straight from the Umbria. (I want to learn how to make this yummy pasta from scratch!)
We bought some nice mushrooms to add to our asparagus… cook them on medium heat until they’ve softened up a bit…
We purchase pecan crusted pork chops and baked them in the oven… cook times may vary, so make sure to ask your butcher how long you should cook them. (Note: The cook time they will give you is normally just for one pork chop, so you’ll have to adjust!)
Creamy Goat Cheese, Asparagus, Mushroom Oreccheitte (adapted from Food & Wine)
- 1 package orecchiette
- 1/4 cup olive oil (we used Meyer Lemon Olive Oil)
- 3/4 pound medium asparagus spears, cut into 1/2 inch lengths
- 1 package of sliced mushrooms
- Salt and pepper (to taste)
- 2 tablespoons fresh goat cheese
- In a large pot of boiling water, cook the orccchiette until al dente. Drain, reserving 2/3 cup of the cooking water.
- In a large skillet, heat olive oil until shimmering. Add asparagus and cook over medium heat until crisp (about 5 minutes) then add the mushrooms.
- Add the orechhiette and the reserved cooking water to the skillet; season with salt and pepper. Cook, stirring until the veggies are tender. (about 2 minutes)
- Add goat cheese