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lemon zest thyme olive oil bell peppers salt freshly ground black pepper pork chops angel hair pasta Parmesan cheese flat leaf parsley
Viewed: 57 - Published at: 6 years agoIngredients
- 1 tbsp. grated lemon zest
- 1 tbsp. chopped fresh thyme
- 4 tbsp. olive oil
- 3 small bell peppers (one red, one yellow, and one orange)
- 1/2 tsp. salt
- 3/4 tsp. Freshly ground black pepper
- 4 boneless pork chops
- 4 oz. angel-hair pasta
- 2 tbsp. grated Parmesan cheese
- 2 tbsp. Chopped flat-leaf parsley
Method
- In a small bowl, combine lemon zest and thyme; set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Add peppers, sprinkle with 1/4 teaspoon each of the salt and pepper, and cook about 3 minutes.
- Remove from skillet.
- Heat 1 tablespoon of the oil in same skillet over medium-high heat.
- Add pork, sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon of the pepper, and cook 1 to 2 minutes per side, until browned.
- Add peppers and toss, cooking 1 to 2 minutes more.
- Meanwhile, cook angel-hair pasta according to package directions.
- Drain, reserving some of the pasta water.
- Toss pasta with the remaining 2 tablespoons oil, Parmesan cheese, parsley, the remaining 1/4 teaspoon pepper, and reserved cooking water, if pasta seems dry.
