Ingredients
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1 (12 oz) box spaghetti
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1 (16 oz) pkg boneless pork chops
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2 tbsp olive oil
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1 (16 oz) pkg frozen broccoli florets
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1 (7 oz) pkg Gorgonzola cheese
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1/4 cup sundried tomatoes
Steps
1
Cook the pasta in boiling water according to package directions. Meanwhile, cut the pork into thin strips and place in a bowl. Coat with olive oil and season with salt (in moderation) and pepper. Heat a grill pan and grill the meat over high heat, working in batches, about 2 min. each side. Pork is done when an internal thermometer reads 155°F for medium well. Transfer cooked meat to a plate, loosely tented with foil.
2
Set the broccoli in with the pasta for the last 3 min. Cook together until just al dente and drain, reserving ¼ cup of cooking liquid. Coarsely chop the Gorgonzola. Add the cheese, pasta, and broccoli to a saucepan with the cooking liquid. Cook until liquid is reduced and cheese has melted slightly and coated the pasta. Add the sun-dried tomatoes and divide among 4 bowls. Set pork on top.
