Pasta with Pork and Apple Sauce

This is something I just hacked together based on the desire for pork and apples. I made fresh taglitelle with durum semolina and eggs, but you can substitute pretty much any pasta you like, although I'd recommend the strand variety. The garlic is optional, as I don't think it added too much.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 556 Calories

Ingredients

• 1 teaspoon ground nutmeg
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• ¼ cup red wine
• ½ red bell pepper, chopped
• 1 cup chopped sun-dried tomatoes
• ½ red onion, chopped
• 1 cup chopped fresh broccoli
• freshly ground black pepper to taste
• 4 boneless pork loin chops
• 8 ounces uncooked fettuccine
• 2 large apples - peeled, cored and chopped
• 1 shallot
• 1 tablespoon basil

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

Step 2

Place the apples, shallot, basil, and red wine in a blender, and puree.

Step 3

Heat the oil in a skillet over medium heat. Place pork chops in the skillet, season with nutmeg and pepper, and sprinkle with Worcestershire sauce. Cook about 4 minutes, then mix in onion and garlic. Continue cooking 4 minutes, or to desired doneness.

Step 4

Mix sun-dried tomatoes, broccoli, and red bell pepper into the skillet. Continue cooking until broccoli is tender. Stir in the apple mixture, and cook until heated through. Serve over the cooked pasta.