Prep 5 mins
Cook 35 mins
We ate this at least once a week when I was growing up. My whole family loved it. Now, I make it for my husband. Truly a fast, easy and delicious dinner.
- In large skillet add some Olive Oil and fry onion slices until tender and golden brown.
- Add the garlic and sautee for a minute or two.
- Pour into bowl and set aside.
- Salt and pepper each side of the pork chops.
- Fry in skillet until brown on each side (add oil as needed, but not too much).
- Add the onions back into the skillet.
- Add the wine and water, bring to boil.
- Reduce heat to medium low, cover and simmer for 30 to 35 minutes.
- About 15 minutes before the meat is done, bring a big pan of water to boil and add pasta.
- Cook until al dante.
- Drain and place back in pan.
- Take the pork chops out of the skillet and place on a plate.
- Pour just a little of the sauce and onions on top of the chops.
- Pour the remaining sauce and onions over the pasta and mix well.
- Serve pasta with parmesan cheese on top.
- If you want to"spice it up some", add some crushed red pepper to the chops while they simmer in the sauce.
My family really liked this. It's definitely a new great way to have pasta. I used angel hair, but I think it would be good with other pastas as well. Take heed when it says "not to much" oil though, I think I probably over-did that part. Great, different taste!
Perfect! Loved it. Not a fan of the onion so i scaled it down to one. Other then that its an Italians Dream. Just like ma used to make. :P BTW.. noticed lots of people saying sauce is thin and needed thickening. Its is supposed to be thin. Anyways GREAT dinner. Saved it in my book.
Overall a good recipe. I took the advice of another and took the pork chops out before adding the wine & water, then added them back in just before the pasta was done to reheat. I also added just a tablespoon of butter and basil to the sauce. One other addition was to season the chops with season salt. I tooped the dish off with some fresh grated parmesean cheese. We'll make again. Thanks for sharing!