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Poppy Seed Pork Alfredo
Irene Eslinger, Coleharbor, ND

16 ounces linguini
1 pounds pork cutlets (or boneless 1/2 inch thick pork loin chops)
1 teaspoon pork and veal magic seasoning (Chef Paul Prudhommes)
6 tablespoons virgin olive oil, divided
1 medium onion, thinly sliced
4 cloves garlic, chopped
16 ounce jar Alfredo sauce with Parmesan cheese
2 teaspoons paprika
1/16 teaspoon cayenne
3 tablespoons fresh parsley, divided
2 tablespoons white wine
8 ounce can sliced mushrooms, drained
2 teaspoons poppy seed

Sprinkle both sides of cutlets with seasoning. In nonstick fry pan over medium high heat, pour 2 tablespoons olive oil. Brown cutlets, adding additional 2 tablespoons oil as needed for remaining cutlets. Set aside; keep warm.

Wipe pan clean with paper towel and return to medium heat. When hot, add 1 tablespoon olive oil and onion. Fry 6 to 8 minutes or until soft. Add garlic and cook 2 minutes. Add Alfredo sauce, paprika, cayenne, 1 tablespoon parsley, white wine and sliced mushrooms. Stir to combine.

Add pork cutlets. Reduce heat to low, cover and simmer about 15 minutes or until heated through.

Cook pasta according to package directions. Drain and toss with 1 tablespoon olive oil and poppy seed. Keep warm.

Serve pork cutlets over pasta. Garnish each serving with remaining 2 tablespoons chopped parsley.

Makes six 2-cup servings.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 698 calories, 39 g protein, 65 g carbohydrates, 4 g fiber, 31 g fat, 90 mg cholesterol, 163 mcg folate, 4 mg iron, 646 mg sodium