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Creamy Pasta with Pork and Broccoli

In under 20 minutes, pork, broccoli, sun-dried tomatoes, spaghetti, and Gorgonzola cheese come together in this delicious pasta dish.

Serves 4
Ready in 18 mins
Prep time 6 mins
Cooking time 12 mins
755 calories per serving


> 1 (12 oz) box spaghetti
> 1 (16 oz) pkg boneless pork chops
> 2 tbsp olive oil
> 1 (16 oz) pkg frozen broccoli florets
> 1 (7 oz) pkg Gorgonzola cheese
> 1/4 cup sundried tomatoes


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.
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.

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