Chanterelle and pea garganelli with herbed pork chop.
Sauté garlic an onions. Add sliced snap peas (string removed) and toss until blistered. Add halved chanterelle, deglaze with white wine, add any liguri from the pork. Reduce. Toss al dente pasta over heat. Add a bit of Aqua di pasta if too dry.
Pork chop, pre sear and cook in water bath with garlic an herbs at 144 time based on thickness. Sear and serve. Chop garlic an herbs and add to pasta sauce with accumulated liquid.