Makes 4 servings 7 Better Balance Bites/Blue Points
Calories 406 Fat 12.1g Carbs 53.5g Protein 42.7g
Ingredients
· 1 lb. center-cut pork chops, about 4, trimmed of visible fat
· 1 tsp pumpkin pie spice
· Salt & pepper to taste
· Cooking spray
· 8 ounces Fiber Gourmet pasta (others may change bites/points)
· 6 slices of center-cut bacon, cut into shorts strips (called “lardons”)
· 1/3 cup diced onion
· 2 cloves garlic, minced, OR 2 tsp of minced garlic
· 1 cup frozen peas, thawed
· 1 cup pumpkin puree, NOT pumpkin pie filling
· 1/2 cup grated Parmesan cheese (about 1 oz.), plus more for serving
· 1/4 cup plain nonfat Greek yogurt
· 1 tsp dried (rubbed) sage OR 1/2 tsp ground sage
· 1/2 teaspoon kosher salt
· 1/4 teaspoon black pepper
· 1/8 teaspoon ground cinnamon
· 1/8 teaspoon ground nutmeg
· Pinch ground cayenne pepper, optional
· 1 cup of the pasta cooking water
Instructions
1. Salt and pepper both sides of the pork chops, then sprinkle with pumpkin pie spice. If you feel you have enough spice coating the chops, reserve the remaining spice for the sauce.
2. Spray a large skillet with cooking spray and set over medium-high heat. Once the pan is hot, add the pork and cook on the first side until golden, about 3 minutes.
3. Flip the pork so the seared side is facing up. Reduce the heat to medium-low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop.
4. Turn off the heat to let the pan cool slightly and transfer the pork to a plate and cover loosely with aluminum foil. Set the pork aside. Wipe the pan clean of any liquid left behind.
5. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
6. Place the bacon lardons (strips) in the skillet you used for the chops. Turn the heat on to medium. Once close to your desired doneness, use a paper towel and tongs to mop out some of the bacon grease (optional!) Add in the onions and stir frequently until the onions soften. Add the garlic and cook for 30 seconds. Add in the peas and cook a minute or two to heat through. You can cook them longer if the peas are still frozen.
7. Add the pumpkin to the pan and stir to incorporate the bacon, onions, and peas. Add the Greek yogurt, sage, salt, pepper, cinnamon, nutmeg, and cayenne (if using) and any remaining pumpkin pie spice over the mixture and stir to incorporate.
8. Add in the pasta water gradually, starting with about half of it. You may or may not use it all. You will want the sauce a little looser than it will be on the plate because the pasta will soak up a little liquid.
9. Add in the parmesan and stir to incorporate.
10. Cut the pork chops into bite-sized pieces and add them into the sauce, stirring to coat.
11. Add the cooked pasta to the pan and gently toss to combine. Serve immediately, topped with parmesan, if desired.
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