Wheat Free Pork Chops with Lemon and Walnut Fettuccini
information
This recipe is Gluten free, Wheat free and Dairy free.
ingredients
6 - 12 pork chops, trimmed of fat and boned
1 tablespoon of chilli olive oil
Salt and freshly ground black pepper
12 fresh sage leaves
2 plump cloves of garlic, peeled and crushed
1 teaspoon of ground cloves
500 g (17 oz) 6 cups of corn and parsley Gluten free fettuccini
Extra oil (either sunflower; olive or chilli oil)
200 ml (7 fl oz) 3 1/2 cup of white wine
The juice of 6 small lemons
The grated rind of 2 lemons
100 g (3 1/2 oz) 1 cup of chopped walnuts
2 tablespoons of finely chopped parsley
1 tablespoon of chilli olive oil
Salt and freshly ground black pepper
12 fresh sage leaves
2 plump cloves of garlic, peeled and crushed
1 teaspoon of ground cloves
500 g (17 oz) 6 cups of corn and parsley Gluten free fettuccini
Extra oil (either sunflower; olive or chilli oil)
200 ml (7 fl oz) 3 1/2 cup of white wine
The juice of 6 small lemons
The grated rind of 2 lemons
100 g (3 1/2 oz) 1 cup of chopped walnuts
2 tablespoons of finely chopped parsley
method
1. Using a large pan, fry the chops over a medium heat in the chilli olive oil, seasoning them with salt, pepper and sage leaves.
2. Turn them over, add the garlic and cloves, reduce the heat and simmer until cooked through.
3. Cook the pasta in salted, boiling water in a large saucepan. Drain and refresh under hot water.
4. Return to the pan, toss in the extra oil of your choice and cover the pan.
5. Add the wine and then the lemon juice, rind, and the walnuts to the pork chops and adjust the seasoning to taste.
6. Cook for a few minutes, so that the flavours mellow.
7. Serve the pasta in a large shallow dish and arrange the chops over it.
8. Spoon over all the sauce, sprinkle with parsley and serve immediately.
2. Turn them over, add the garlic and cloves, reduce the heat and simmer until cooked through.
3. Cook the pasta in salted, boiling water in a large saucepan. Drain and refresh under hot water.
4. Return to the pan, toss in the extra oil of your choice and cover the pan.
5. Add the wine and then the lemon juice, rind, and the walnuts to the pork chops and adjust the seasoning to taste.
6. Cook for a few minutes, so that the flavours mellow.
7. Serve the pasta in a large shallow dish and arrange the chops over it.
8. Spoon over all the sauce, sprinkle with parsley and serve immediately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
