Pork chops with creamy sage pasta

Serves : 4

Preparation time: 5 minutes

Cooking time : 6 minutes

INGREDIENTS

• 60 ml (4 tablespoons) butter
• 2 sprigs thyme, leaves removed
• 4 Québec pork chops
• 250 ml (1 cup) mushrooms, brunoise
• 250 ml (1 cup) frozen peas
• 2 garlic cloves, minced
• ½ bouillon cube
• 250 ml (1 cup) white wine
• 125 ml (½ cup) 35% cream
• 30 ml (2 tbsp.) sage, chopped
• 4 portions pasta, cooked al dente
• 125 ml (½ cup) grated Parmesan cheese
• Salt and pepper to taste

PREPARATION

1. In a hot skillet, melt the butter, add the thyme and sear the pork chops for 1 minute on each side.
2. Add the mushrooms, peas, garlic, stock cube and white wine, and reduce by half for about 2 minutes.
3. Add the cream and sage and cook for a further 2 minutes.
4. Remove the meat from the pan. Cut into thin strips, then return the chops to the pan and add the sauce. Check the seasoning.
5. Add the cooked pasta and toss.
6. Just before serving, top with Parmesan cheese.

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