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Well-Dressed Pork
National Pork Board

12 ounces bow tie (farfalle) pasta or other similar size pasta (5 ½ cups dry)
1 ½ pounds boneless pork chops, cut in ¾-inch cubes
1 cup chopped broccoli
2 cups sliced carrots
2 tablespoons vegetable oil
1/3 cup finely chopped green onions
2 cloves garlic, finely chopped

White sauce:
2 tablespoons butter
2 cups milk
2 tablespoons flour
¼ cup Parmesan cheese
2 large tomatoes, diced
1/3 cup grated Parmesan cheese
2 tablespoons fresh parsley
Salt and pepper to taste

Cook pasta according to package directions.

Place broccoli and carrots in medium saucepan; add about one inch of water. Cook over medium-high heat until tender; drain; set aside.

Heat oil in large skillet over medium-high heat; add pork and garlic. Cook 5 to 10 minutes or until pork is no longer pink. Add green onions and sauté for 1 minute.

Prepare white sauce by melting butter in small saucepan over medium heat. Blend flour and milk; add to saucepan. Cook, stirring constantly until mixture is smooth and thickened. Stir in cheese.

Add to skillet the pasta, vegetables, white sauce, tomatoes, Parmesan cheese, parsley, salt and pepper. Toss and serve.

Makes 8 servings.

Nutritional Information
Per serving: 379 calories, 28 g protein, 16 g fat, 308 mg sodium, 71 mg cholesterol.