One Pan, Two Worlds | Pork Chops & Linguine Deligh
Course: Meat Recipes, One pot RecipesCuisine: fusion cuisineDifficulty: Easy2
servings15
minutes30
minutesA Symphony of Cultures on a Plate This dish is where East meets West in the most delicious way possible. Juicy, golden-brown pan-roasted pork chops bring a rustic, hearty charm, while the Asian-style linguine dazzles with its vibrant medley of flavors and colors. The tang of balsamic vinegar dances with the umami depth of soy sauce, creating a sauce so irresistible it could steal the spotlight. Fresh coriander, chili, and spring onion add a zesty kick, while tender rocket leaves bring a peppery touch. Together, they form a harmonious fusion of cuisines, perfect for an elegant dinner or a quick culinary adventure. It’s comfort food with a global twist, crafted to tantalize every taste bud!
Ingredients
- For the Linguine
100g linguine, cooked
40g spring onion, chopped
1 red chilli, deseeded and finely chopped
15g coriander, finely chopped
2 tsp light soy sauce
1 tsp balsamic vinegar
50g rocket leaves
- For the Pork Chop:
2 pork chops
1 shallot, halved
3 garlic cloves, crushed
1 sprig of thyme
30g butter, cubed
Ground rock salt
Ground black pepper
Rapeseed oil
Directions
- Season the Pork Chops: Rub the pork chops with rock salt and black pepper. Drizzle rapeseed oil over them and set aside.
- Pan-Sear and Roast: Heat a frying pan over medium heat. Add the pork chops, thyme, garlic, and shallot. Add butter cubes and baste frequently. Transfer the pan to a preheated oven at 180°C (fan) and roast for about 20 minutes.
- Cook Linguine: While the pork is roasting, cook the linguine according to package instructions.
- Rest the Pork: Once the pork chops are cooked, remove them from the pan and let them rest. Discard the thyme, garlic, and shallot.
- Prepare the Linguine: In the same pan, add the cooked linguine. Stir in the chopped spring onion, red chilli, and coriander. Mix well with the soy sauce and balsamic vinegar, then add the rocket leaves.
- Serve: Place the linguine in a bowl. Slice the pork chops and place them on top of the linguine. Serve immediately.
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