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Ingredients
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1.3 pounds
(600g)boneless pork cutlet, 1/2 inch thick
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3 tablespoons
oil
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10 ounces
mix mushrooms, sliced
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1/2 cup
garlic butter
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1/2 cup
white wine
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1 tablespoon
seasoning mix
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sea salt and black pepper
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8 ounces
Gigli pasta or any short pasta
Directions
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Season cutlet with salt and pepper.
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Heat the oil in a heavy frying pan. Add the cutlets, and cook for about 2 minutes. Turn and brown the other side.
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Put the cutlets on the plate and keep warm.
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In the same pan add mushrooms, garlic butter, seasoning and wine, cook for 10 minutes.
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Add pork cutlets and enough water just to cover, cook on medium heat for 30-40 minutes.
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Put dry pasta in, but make sure you have enough liquid that everything is covered, stirring occasionally so the pasta doesn't stick to the bottom of the pan. Cook for 8 minutes, take off the stove and let sit for 5 minutes before serving.
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If you are cooking the pasta separately, thicken the sauce with 1tbs cornstarch mixed with 2-3 tbs water and added to pork and mushrooms. Cook for additional 5 minutes.
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