We were both busy getting all of our work done before our trip, so did not get through until I had thawed two boneless pork tenderloin chops. Suzette ha a mozzarella cheese making class on Tuesday and so there was a fresh ball of mozzarella in the fridge that needed to be use. We discussed having pork chops with a pasta primavera to use up some of our vegetables, like broccoli and tomatoes with some kale from the garden. .
I went back to work and Suzette went to the kitchen to cook. In about twenty minutes she came out and announced that dinner was ready. She had cut the two pork chops into 1 inch by ½ inch cubes and had boiled the egg noodles. While the noodles were boiling she sautéed the pork, garlic, onion, broccoli, tomatoes and the mozzarella in a skillet. I then went to the garden and picked several sprigs of parsley and chopped up parsley and threw it on the finished pasta dish. I do not remember exactly, but think we drank a bottle of a dry Spanish Laxas Alberino with it. It was light and summery, yet filling meal.
Bon Appétit
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