Pork Chops with Sage Tagliatelle and Donegal Rapeseed Oil infused with Porcini Mushroom
Ingredients:
2 pork loin chopsSea salt and freshly ground black pepper
100g tagliatelle pasta
100ml cream
6 tbsp Donegal Rapeseed Oil with Porcini Mushroom
2 tbsp chopped fresh sage
Instructions
Pre-heat your oven to 180c fan/gas 6/200c. Season the pork chops on both sides with sea salt and black pepper. Heat 3 tbsp of the porcini oil in a heavy based frying pan until hot.
Sear the pork chops in the hot pan until golden on each side. Remove the chops from the pan and place onto a roasting tray and cook in the oven for 12 minutes or until cooked through.
Cook the pasta as per the instructions on the packet. Meanwhile boil the cream rapidly until reduced and thickened.
Drain the pasta and add to the cream. Add the remaining porcini oil to the pasta, then add the sage. Season with sea salt and black pepper.
Remove pork from the oven and allow to rest for 4-5 minutes. Slice the pork and serve with the pasta.
