8 to 10 servings
YouTube instructional video is at the bottom
What you’ll need
2 pounds Pork loin center cut Pork chops
1 pound Spaghetti
2 pints Heavy Whipping cream
Parmesan and Romano cheeses (Shaved)
Salted Butter
Seasonings
Tony Chachere’s creole seasoning
Chef Paul’s Pork and Veal magic
Green onions
Garlic
Preparation of ingredients
Step 1- Chop bunch green onions including ends, and 3 cloves garlic until minced.
Step 2- Add pork chops into a strainer and rinse with cold water. Pat pork chops dry with napkins.
Step 3- Transfer pork chops onto large chopping board. Sprinkle Tony Chachere’s creole seasoning and Chef Paul’s Pork and veal magic onto both sides of Pork chops. Place into fridge.
Spaghetti
Preheat fire to medium high heat.
Step 4- Add 3 quarts to 1 gallon water and 2 teaspoons salt into a large pot. Let come to a simmer. Add Spaghetti and stir. Let simmer for 8 minutes. Once done, add spaghetti into a strainer and let cool. Cover with lid and set aside.
Frying Pork Chops
Preheat fire to high heat.
Step 5- Add 2 tablespoons salted butter and pork chops into a large sauce pan. Let fry for 2 minutes on each side. Once done transfer onto serving dish and let cool for 10 to 15 minutes. Once the pork chops have cooled, cut them into strips and place into a serving bowl along with the pan juices.
Making the pasta sauce
Preheat fire to medium high heat.
Step 6- In the same sauce pan you fried your pork chops in, add 3 tablespoons salted butter, 1 1/2 cups chopped green onion and 1 tablespoon of chopped garlic. Stir and let simmer for 6 minutes.
Step 7- Add 2 pints 4 Cups Heavy whipping cream, 1/2 to 1 teaspoon Tony Chachere’s creole seasoning, 1/2 to 1 teaspoon Chef Paul’s Pork and veal magic, and 1/3 cup shaved Parmesan and Romano cheeses. Stir and let simmer for 4 minutes.
Step 8- Add Pork chop strips and stir. Cover with lid and let simmer for 4 minutes.
Serve pasta sauce over spaghetti in a large to medium sized shallow bowl and enjoy!
Notes- Pasta sauce will thicken as it cools. Careful not to over season as most of the seasonings will come from the pork chops. If cream mixture turns oily, you’ve overcooked your cream. Next time cut the cooking temperature down by 2 to 3 minutes. Also flavors will settle and increase overnight so pasta will taste better the next day.
YouTube instructional video
