Spiced Pork Chops with Warm Arugula and Orange Pasta
With bright and fresh Cuban flavors, this protein-packed pasta recipe with pork chops will have your taste buds dancing!
Spiced Pork Chops with Warm Arugula and Orange Pasta
Total Time 30 minutes
Servings 4 Servings
Calories 378 kcal
Ingredients
- 4 oz. cavatelli
- 8 boneless pork loin fast fry pork chops each 2 oz.
- 1 tsp. each ground cumin and paprika
- 1/2 tsp. dried oregano
- 1/4 tsp. each salt and pepper
- 2 tbsp. olive oil
- 1 onion chopped
- 1 jalapeño pepper seeded and finely chopped
- 2 cloves garlic minced
- 1/2 cup/4 oz. low-sodium chicken broth
- 1/2 cup/4 oz. orange juice
- 2 tbsp. lime juice
- 2 cups/2 oz. baby arugula
- 1 naval orange segmented and chopped (about 7 oz.)
- 2 tbsp. finely chopped fresh parsley
Instructions
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Cook cavatelli according to package directions; drain and reserve 2 tbsp. cooking liquid.
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Meanwhile, season pork chops with cumin, paprika, oregano, salt and pepper. Heat oil in large skillet set over medium heat; cook pork, in batches, for about 2 minutes per side or until golden brown. Transfer to plate.
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In same skillet, cook onion, jalapeño and garlic for about 5 minutes or until starting to soften. Stir in broth, orange juice and lime juice; bring to boil.
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Return pork chops to skillet; add cavatelli, reserved pasta liquid, arugula, orange segments and 1 tbsp. parsley to skillet. Toss well; cook until sauce thickens and clings to pasta.
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Divide pasta among plates. Top each with two pork chops and sprinkle with remaining parsley.
Recipe Notes
Tips:
- Substitute cilantro for parsley.
- Substitute 1/4 cup chopped red bell pepper for jalapeño pepper.
A SharethePasta.org original recipe.
