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Italian Pork Skillet Recipe

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This is one unbelievable dish that will really satisfy on chilly evenings. Taste of Home Test Kitchen

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Italian Pork Skillet Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1-1/2 cups frozen home-style egg noodles
1 pound ground pork
1/2 cup chopped onion
1 teaspoon minced garlic
1 jar (15 ounces) marinara or spaghetti sauce
1 cup frozen pepper strips, thawed and chopped
3/4 cup beef broth, divided
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 teaspoons cornstarch
1/2 cup ricotta cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large skillet, cook the pork, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the marinara sauce, peppers, 1/2 cup broth, parsley, Worcestershire sauce, salt, sage, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Combine cornstarch and remaining broth until smooth. Gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; stir into pork mixture. Remove from the heat; dollop with cheese. Yield: 4 servings.

Nutritional Facts 1-1/4 cups equals 497 calories, 21 g fat (9 g saturated fat), 141 mg cholesterol, 614 mg sodium, 43 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Italian Pork Skillet in Simple & Delicious November/December 2009, p13

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Italian Pork Skillet

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Reviewed on Mar. 25, 2012 by kheuer728

I thought this was very good. A few changes I made: I used fresh pepper instead of frozen. I also added a can of mushrooms. I also didn't use the frozen noodles- I bought a bag (1#) of Amish style egg noodles and used about 3 handfuls, which was the perfect amount. I didn't have any sage, so I left that out. Next time I would use half the amount of the thyme as it was a little strong. I also used reduced fat cottage cheese instead of the ricotta. I will definitely make this again, it was easy and very tasty!