Tuscan Pork Chops with Fettuccini Recipe

Tuscan Pork Chops with Fettuccini Recipe

  • 4 (4 ounce) boneless pork loin chops
  • 2 tablespoons Market Pantry® extra virgin olive oil
  • 8 ounces Market Pantry™ fettuccini
  • 1 tablespoon Market Pantry Apple Cider Vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 2 cloves garlic, chopped
  • 1 roma (plum) tomatoes, chopped
  1. Season pork chops with salt and pepper. Heat 1 teaspoon of the oil in large skillet over medium-high heat. Add pork chops and cook 12 to 15 minutes, turning once, or until no longer pink and meat thermometer reads 160 degrees F.
  2. Meanwhile, cook and drain pasta as directed on package. Pour pasta onto serving platter and arrange chops on pasta.
  3. Stir vinegar into hot skillet. Add remaining oil and remaining ingredients. Saute just enough to heat through. Season to taste with salt and pepper. Pour over chops and pasta.
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