Level : Easy
Time : 40 minutes
Serving : 3 to 4 people
- 6 pork chops
- 1 cup of flour
- 1 tbsp of butter
- 4 slices of diced bacon
- 1 oz of whisky
- 1 cup of Honey Mustard BBQ sauce
- 1 cup of cream 35%
- 1/2 cup of water
- 2 sprigs of rosemary
- 1 tbsp of Cajun Mardi Gras spices
- Salt and pepper to taste
- 250 g of fresh pasta cooked and drained
- 1 green onion chopped to serve
Dredge pork chops in flour, melt butter in a large skillet over high heat. Sear chops on each side until golden brown. Remove from pan and set aside.
In the same skillet, add bacon and sauté for 2 to 3 minutes or until crisp. Deglaze with whiskey, add Honey Mustard BBQ sauce, cream, water, 2 sprigs of rosemary and Cajun Mardi Gras spices. Mix well and simmer over medium heat for 5 to 10 minutes. Add salt and pepper to taste.
Add the pasta to the sauce, mix well, return the chops to the pan, cover with aluminum foil and bake at 350°F for about 10 minutes.
Serve directly in the pan and sprinkle with green onions.