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Pork Recipes

Shared Recipes

Pork Chop Macaroni

(Shared recipe submitted by Irish.)

Irish writes: "This has been around since I was newly, very newly married. The ingredients were all that was left in the house the day before payday. Boy, did I hit on a lucky one. Family favorite now forever."

Ingredients

  • 1 to 1-1/2 pounds bacon
  • Dried rosemary and thyme
  • 5 or 6 center-cut bone-in pork chops, not too thick or too thin (see notes below)
  • Onions sliced (1-1/2 large onions or 2 small)
  • 3 cans beef broth with enough water to equal 6 cups
  • 2 pounds fedilini or other long pasta
  • Grated cheese for serving, such as Lucatel or Parmesan

Fry the bacon and drain on paper towels. Reserve bacon grease.

Take dried herbs and smash using a mortar and pestle until pretty fine, about 1/4 cup each (can use a small processor to grind up, but not too fine). Rub combined herbs on both sides of pork chops. Fry chops in reserved bacon fat until really brown and almost caramelized. Place on paper towels. In the same bacon fat place onions and fry until soft, not brown.

As your onions are getting soft, place pork chops in bottom of a 4 to 6 quart saucepot. Using a large slotted spoon, lift onions out of bacon fat, letting them drip off a bit, and place on chops. Place cooked bacon on top of onions. Pour broth/water mixture to cover, bring to boil and lower heat to simmer until chops are tender.

Cook pasta al dente, or as you like it. After fishing pork chops out of the pot, which may fall apart, pour sauce over the pasta and oh so gently combine. Serve chops on the side and pass grated cheese.

Notes: Use bone-in chops. It does make a difference.

About Irish: Irish's email address is Irish48236@aol.com.

Additional recipes submitted by Irish:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com. Questions can be directed to the email address provided above. The email address may no longer be valid.

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