| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 10 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup jarred sliced pickled banana peppers
- 1/2 cup Dijon mustard
- 3 tablespoons honey
- 4 (1-inch thick) center cut boneless pork loin chops
- Kosher salt and freshly ground black pepper
- 6 pappardelle nests
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, chopped
- 3 tablespoons reserved marinade
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, for serving
Instructions
- To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
- Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
- Preheat a seasoned cast iron grill pan over medium-high heat.
- Bring a large pot of well-salted water to a boil for the pasta.
- Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests.
- Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
- Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
- Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 834 |
| Total Fat | 54 g |
| Saturated Fat | 28 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 18 g |
| Protein | 47 g |
| Cholesterol | 232 mg |
| Sodium | 924 mg |
Reviews
Fantastic recipe! I used a hot deli mustard instead of Dijon because I had some on hand and grilled over charcoal…the flavor of the pork was amazing and so was the pasta! Simple, great and will definitely make again soon.
This was pretty delicious! New idea for grilling pork chops and I will make it again.
LOVE THIS RECIPE!! Great flavor combo. This is definitely a go to recipe for any occasion!
I made this today and it was delicous!
I love this recipe. I actually make more of the puree to make more sauce for the pasta. I also make the pork chops one night then the pasta the next night. Very helpful for a working mom.
Amazing. I am not a big fan of peppers or mustard but these flavors are so subtle. I also marinated overnight as I work and thought that too would be too overpowering. Not so. Would serve this to guests.
My family and I absolutly love this. My 10 year old who would never eat pasta at all now eats pasta thanks to you Sunny. We make the pasta all the time with just about everything we make or even by itself. Thanks so much!!!!
This flavor combo was different and delicious. Even a mustard disliker liked it very much. I usually have everything, but no cream. I used 3 tbls. of sour cream and about a half cup of 2% milk. It came out fantastic. Also, used my outside grill. What a winner, Sunny!
I prepared this receipe for my family and it was great!!I give this one 4 star rating.
All I can say is WOW!!! I tried this recipe last night after seeing it done on Cooking For Real and it was probably on of the easiest meals I have ever made. The marinade made the pork juicy and they had so much flavor and the pasta was great as well. I will definately be cooking this again. My whole family fell in love with this dish. Thanks Sunny!!