Lemon Pork on Fettuccine
Savor the vibrant flavors of this Lemon Pork on Fettuccine, an irresistible pasta dish perfect for weeknight dinners or special occasions. Tender slices of golden-browned boneless pork chops are bathed in a creamy lemon garlic sauce, infused with the zing of fresh lemon juice and zest, and tossed with al dente fettuccine. The sauce, made luxurious with heavy cream and a touch of chicken broth, clings perfectly to the pasta, delivering a balance of richness and brightness in every bite. Finished with a sprinkle of fresh parsley and Parmesan cheese, this easy-to-make recipe is a true crowd-pleaser. Ready in just 45 minutes, it’s an ideal choice for anyone looking to elevate their homemade pasta game with a simple yet flavorful twist.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1.5 lbs Boneless pork chops
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Chicken broth
- 0.25 cup Fresh lemon juice
- 2 tsp Lemon zest
- 0.5 cup Heavy cream
- 2 tbsp Fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, pat the pork chops dry with a paper towel. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops to the skillet and sear for 4-5 minutes on each side until golden brown and cooked through. Remove the pork chops from the skillet, slice into thin strips, and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Stir until the butter melts, then add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Pour the chicken broth into the skillet, scraping the bottom of the pan to deglaze and incorporate any browned bits. Cook for 2-3 minutes to reduce slightly.
Stir in the lemon juice, lemon zest, and heavy cream. Cook the sauce for another 2-3 minutes, stirring frequently, until it thickens slightly. Adjust seasoning with additional salt and pepper if needed.
Add the sliced pork back to the pan and stir to coat it in the sauce. If the sauce is too thick, add a bit of reserved pasta water a tablespoon at a time to reach your desired consistency.
Toss the cooked fettuccine with the sauce and pork in the skillet until the pasta is well coated.
Divide the pasta and pork among serving plates. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2408 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
