Preseason Pork Pasta!

Fall is my favorite time of year. I love back to school clothes like boots and sweaters. It brings back football games and pumpkin spice soy lattes. Last night was the Seahawks last preseason game and I wanted to make something that welcomed in the fall. This is a take on a recipe that I got from Pappardelle's Pastaria in Pike Place Market.

You will need:

Large Sauté pan

Ingreidents

· 1 pound pork chops (this will usually be 2-4 chops, depending on thickness)
· 4 roma tomatoes
· 1 cup fresh basil, chopped
· 1 cup red wine
· 1 large clove of garlic, minced
· 1 medium sweet onion (Walla Walla’s in the summer are the best!)
· 2 tablespoons EVOO
· 2 cups crimini or button mushrooms, sliced
· Salt and pepper

DIRECTIONS
1. Heat EVOO in large sauté pan over medium-high heat.
2. Season both sides of pork chops with salt and pepper
3. Sear pork on both sides for 2-3 minutes or until they are a light golden brown
4. Reduce heat to medium and add onion, garlic, basil, tomatoes and mushrooms. Cook for 5 minutes stirring frequently so ingredients do not burn.
5. Add red wine and bring to a boil. Depending on the water content of the vegetables, you may want to add more wine or even some chicken or beef stock to the broth. Play with it and find the balance that is just right for you.
6. Reduce heat to medium-low and cook for 10 mins flipping over the pork every few minutes to cook evenly.
7. Pork should lose all pink and be white throughout.
8. Serve hot over pasta, rice or mashed potatoes.

*TIP – Try it over Pappardelle’s Garlic Rosemary linguini. To DIE for!