This meal cost about 10 dollars total and served four. The simple tomato sauce and alfredo went great with the flavorful pork chops.
The first thing I did was get a large pot of water with a little salt and olive oil boiling for the pasta. Then I simmered 3 cups of diced tomatoes with a cup of fresh basil chopped finely. I added a little salt and pepper but no other spices.
The picture above is of flour, a handful of crushed vegetable flavored crackers, a teaspoon of coriander, a tablespoon of cajun seasoning, a few grinds of black pepper and pink Himalayan sea salt, and a little seasoning salt. I used this mixture to coat the pork chops which were about an inch and a half thick, if you are using thinner pork chops cook them for much less time and be sure to use a meat thermometer.
In a skillet I heated a few tablespoons of olive oil on medium heat with just a tab of butter. I cooked the pork chops for about 5 minutes on each side. If you are using a meat thermometer the pork chops are done (medium) when it reads 155. While the pork chops were cooking I boiled thick spaghetti for just 5 minutes, drained it quickly, and returned it to it’s pot.
I added 2 cups of heavy cream and simmered for 3 minutes before adding a tablespoon of fresh minced garlic and 1/4 cup of parmesan cheese. After just a minute the cheese had melted and the noodles were evenly coated in a simple alfredo sauce.
The noodles were my favorite part but if you would prefer a lower calorie or dairy free option you could finish the pasta in olive oil and garlic. The creamy noodles with the fresh tomato basil sauce were the perfect pairing with the juicy tender pork chops. This meal was affordable and delicious.