The Foodist: Pork and Mushroom Sauce Fettucine

This was a surprise dish that Rick pulled together from what we had in the refrigerator and it was a delight! Pork chops, garlic, porcini mushrooms, fresh herbs, butter, wilted spinach, and fettuccine. Savory, flavorful, and complex, but so easy to make and the added bonus of being good hot or cold.

INGREDIENTS

• Pork Chops (3)

• Porcini Mushrooms sliced

• 1 cup water

• Fettucine

• 2 Tbsp Bacon Grease

• Shallots

• 1 tsp Arrowroot

• Basil

• Parsley

• 4 cups Spinach 2 Tbs butter

DIRECTIONS

1. Preheat oven to 350F.

2. Prep pork chops with salt and pepper. Place pork chops a hot skillet and sear both sides for three minutes each in bacon fat. Remove from heat and place in the oven and bake for 15 minutes.

3. Begin prepping fettucine in salted water.

4. Sauté shallots and garlic in butter until sweating. Add 1 tsp arrowroot to the butter and stir to thicken the butter sauce.

5. Add Sliced porcini Mushrooms into the butter.

6. Chop basil, parsley. Add to garlic, shallot, mushroom sauce. Add salt and pepper.

7. Add the spinach with water and wilt the spinach.

8. Chop pork chops into rough cubes, preserve the fluids and add the pork and the fluids.

9. Plate the fettucine and mix the sauce and pork together.

10. Serve hot or cold.