Creamy Pork Chop Pasta with Easy Caesar Salad Recipe

Creamy Pork Chop Pasta with Simple Caesar Salad

Ree chose a quick, economical, and flavorful meal that works great for lunch or dinnerthin-cut pork chops keep this recipe budget-friendly without sacrificing taste.

Ingredients:
Pork Chops:
Kosher salt
12 oz pasta (fettuccine or your favorite shape)
6 breakfast pork chops (thin, bone-in)
1 1/2 teaspoons seasoned salt
1 teaspoon ground black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons salted butter
Sauce:
1/3 cup grated Parmesan (plus extra for topping)
1/4 cup heavy cream
1 teaspoon dried parsley (plus extra for garnish, optional)
Easy Caesar Salad:
1 head romaine lettuce, finely sliced
1 cup Caesar dressing (store-bought or homemade)

1. Prepare the pork and pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving a bit of the pasta water before draining.
2. Season the pork: While the pasta cooks, sprinkle 1 teaspoon of seasoned salt and 1/2 teaspoon of pepper over the pork chops. In a shallow dish, mix the flour with the remaining 1/2 teaspoon seasoned salt and 1/2 teaspoon pepper, then lightly dredge the chops.
3. Cook the pork: Heat the olive oil and 1 tablespoon of butter in a cast-iron skillet over medium heat until hot. Pan-fry the pork chops 34 minutes per side, until golden and cooked through, then remove from the pan.
4. Make the pasta and sauce: In the same skillet, melt the remaining 2 tablespoons butter and add a splash of reserved pasta water to deglaze. Add the drained pasta, then stir in the Parmesan, heavy cream, and dried parsley until the pasta is evenly coated in a creamy sauce.
5. Assemble the Caesar salad: Toss the sliced romaine with Caesar dressing until well coated.
6. To serve: Plate the creamy pasta and top each portion with one or two pork chops. Serve the Caesar salad on the side and finish with extra Parmesan and parsley if desired.

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