Pork Chops over Linguine w/ Wine & Butter Sauce

Prep time: 15 minutes

Cook time: 15 minutes

Serves 2

Ingredients

Pork chops:

4 thin-sliced, boneless pork chops

2 tbsp olive oil

Salt, pepper, & garlic powder to taste

*If you prefer the pork panko-crusted...

+1/4 cup panko bread crumbs

+1 egg

Sauce & Pasta:

10 oz linguine noodles

1/2 stick butter

1/3 cup white wine (Sauvignon Blanc works best)

3 tbsp lemon juice

1/4 cup water

1/2 jar marinated artichoke hearts

4 tbsp capers

1-2 tsp cornstarch (depending on desired thickness)

1 tbsp minced garlic

1 tbsp chopped parsley

Salt, pepper, & garlic powder to taste

How-To:

1. In a medium/large saucepan, boil water. Once water is boiling, cook pasta until al-dente, drain, and put aside.

2. In a separate, small saucepan, turn heat to medium-low and add butter. Once butter has melted, add wine, lemon juice, garlic, and water. Simmer for 3 minutes, then add cornstarch.

3. Stir until cornstarch has dissolved, then add artichoke hearts and capers. Then, add salt, pepper, garlic powder, and parsley to taste. *lemon juice, wine, and butter may be adjusted to taste as well!

4. Turn heat to the lowest setting so sauce stays warm but doesn't burn, and cover.

5. Prepare pork by patting dry, then seasoning with salt, pepper, and garlic powder.

*If adding a panko crust- in a small bowl, crack and whisk one egg. In a small plastic bag/another small bowl, pour in the panko bread crumbs. Dip seasoned pork chops one-by-one into the egg, then dip and coat in the bread crumbs.

6. In a medium/large nonstick frying pan, add the olive oil and set heat to medium-high. After about a minute, add pork chops and fry until browned and until the internal temperature reaches 145° fahrenheit.

7. Take pork out of the pan, set on a plate, and cover with aluminum foil. Allow to rest for 5-8 minutes.

8. Plate linguine noodles, and place 2 pork chops on each plate. Serve each plate with a generous amount of wine & butter sauce.

Enjoy!