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."
- 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)
- Onions sliced (1-1/2 big ones or 2 smaller)
- 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 (or 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 (let it 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) and after fishing out pork chops (which may fall apart) pour sauce over 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 e-mail address is Irish48236@aol.com.