pork and pasta

I had a boneless pork chop, about 120g worth, loitering in the freezer. We’re trying to eat up all these oddments, so I fetched it out on Monday to do a stir fry. Pete volunteered to cook it, and while it was very nice, it would have been even better if he’d remembered to put the bloody pork *in*.

So last night I fashioned it into a quick pasta dish. I cubed the pork and fried it off in a little olive oil, then set it aside. Put chopped onion, courgette, garlic and mushrooms in the pan and sweated them down, then put the pork back in with some salt and pepper. It was a bit … blah, so I rummaged on the spice shelf for inspiration, and added some aniseed. When the pasta quills were cooked, I added them to the mix, with about three dessert spoons of creme fraiche, and a squeeze of lemon juice.

About 454 calories per serving.

Mirrored from Reactive Cooking.