Ingredients

The following ingredients have 4 Servings
  • 8 ounces pasta (rotini, penne)
  • 1 small head cabbage (quartered, cored and thinly sliced)
  • 1 lb boneless pork loin chops
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 cloves garlic (minced, divided)
  • 3 tablespoons butter
  • 1 cup onion (chopped)
  • 1/4 cup cream or half-and-half
  • Juice and zest from 1/2 lemon
  • 4 tablespoons chopped fresh dill
  • 4 lemon wedges

Instruction

  • Put a pot of salted water on to boil for the pasta.
  • Trim any excess fat from the pork chops, slice them against the grain into thin strips and transfer to a bowl. Drizzle with the olive oil, season lightly with salt and pepper and add about 1/2 teaspoon of the minced garlic. Combine thoroughly and set aside.
  • Melt the butter in a large frying pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Stir in the remaining garlic, then add the cabbage and continue cooking, stirring often, until the mixture is lightly caramelized, 8 to 10 minutes. Stir in the cream, cook for 1 minute longer.
  • While the cabbage sautés, cook and drain the pasta according to the package directions and return it to the pan.
  • Add the cabbage mixture along with the lemon juice, lemon zest and dill. If desired, reserve a bit of the dill for garnish. Combine well and season to taste with salt and pepper.
  • Wipe out the frying pan and put it back on the stove over medium-high heat. Add the pork and cook, stirring constantly, until no longer pink, 3 to 4 minutes.
  • To serve, divide the pasta mixture between 4 shallow serving bowls, top with pork and garnish with a sprinkling of dill and a lemon wedge.