Lemon Pork On Fettuccine Recipes

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LEMONY PORK PICCATA

A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.

Provided by Jackie Cree

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 11



Lemony Pork Piccata image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
  • Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
  • Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
  • Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
  • Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g

4 pork chops
½ cup all-purpose flour
salt and ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons sliced shallots
⅓ cup dry white wine
¼ cup chicken stock
1 tablespoon fresh lemon juice
¼ cup chopped fresh parsley
1 tablespoon lemon zest
1 tablespoon capers

PORK AND FETTUCCINE ALFREDO

Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11



Pork and Fettuccine Alfredo image

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.

2 ounces uncooked fettuccine
2 boneless pork loin chops (5 ounces each), cubed
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon all-purpose flour
1 cup 2% milk
1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon minced fresh basil

TAGLIATELLE WITH A LEMON PORK RAGù

Authentic Italian tagliatelle with a lemon pork ragù

Provided by Carmelita Caruana

Categories     Lunch, Main course, Pasta, Supper, Dinner

Time 1h15m

Number Of Ingredients 11



Tagliatelle with a lemon pork ragù image

Steps:

  • Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
  • Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
  • Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
  • While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
  • When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
  • Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
  • Toss in the lemon zest and parsley. Serve immediately.

Nutrition Facts : Calories 811 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 5.3 milligram of sodium

2 garlic cloves
2 tbsp extra-virgin olive oil
1 small onion , finely chopped
1 celery stick, finely chopped
100g diced pancetta
500g minced pork
200ml dry white wine
50g parmesan , plus extra for serving
1 large organic lemon
400g dried egg tagliatelle (not durum wheat tagliatelle)
3 tbsp chopped flatleaf parsley

PORK CHOP PICCATA WITH SPAGHETTI

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Pork Chop Piccata with Spaghetti image

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente, adding the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot. Add 1 tablespoon butter, 2 tablespoons parsley, the lemon zest and a big pinch each of salt and pepper. Stir well, adding the reserved cooking water as needed to loosen.
  • Meanwhile, season the pork chops on both sides with salt and pepper. Dust with the flour, shaking off any excess. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until well browned and just cooked through, about 4 minutes per side. Remove to a plate and tent with foil to keep warm.
  • Carefully add the wine to the skillet, scraping up the browned bits from the pan. Cook until reduced by about half, then stir in the lemon juice and capers; return to a simmer. Remove from the heat and swirl in the remaining 2 tablespoons each butter and parsley until the butter is melted. Pour in any accumulated juices from the plate of pork. Season the sauce with salt and pepper.
  • Divide the spaghetti and broccoli among plates and top each serving with a pork chop. Spoon the sauce on top.

Nutrition Facts : Calories 640, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 1111 milligrams, Sodium 432 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 37 grams, Sugar 2 grams

Kosher salt
8 ounces spaghetti
4 cups broccoli florets, halved or quartered if large (8 ounces)
3 tablespoons unsalted butter
1/4 cup chopped fresh parsley
1/4 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Freshly ground pepper
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
1 tablespoon all-purpose flour
3 tablespoons extra-virgin olive oil
1/3 cup dry white wine
2 tablespoons drained jarred capers

GARLIC-LEMON PORK

Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9



Garlic-Lemon Pork image

Steps:

  • Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
  • Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g

1/4 cup all-purpose flour
2 lemons, 1 zested and juiced, 1 very thinly sliced
1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
Salt and pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
4 cloves garlic, thinly sliced
3/4 cup chicken broth
2 tablespoons sliced fresh chives

LEMON PORK ON FETTUCCINE

Made this one last night. I think Angel Hair pasta would help lighten this dish. It was very good!! A repeat in our family!

Provided by Chemaine

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13



Lemon Pork on Fettuccine image

Steps:

  • Cut each pork tenderloin into 6 (2 ounce) medallions.
  • Place between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
  • Combine flour, salt, and pepper; dredge pork in flour mixture.
  • Cook half of pork in 1 1/2 T hot oil in large skillet over medium heat 2 minutes on each side or until browned.
  • Remove pork from skillet; keep warm. Repeat with remaining pork and 1 1/2 tsp oil.
  • Add wine and lemon juice to skillet; cook until heated.
  • Add butter, chopped parsley, and capers; stir until butter melts.
  • Serve pork over pasta; drizzle with wine mixtures.
  • Garnish, if desired.

Nutrition Facts : Calories 488.5, Fat 28.2, SaturatedFat 10.1, Cholesterol 135.2, Sodium 535.4, Carbohydrate 15.8, Fiber 0.8, Sugar 1.1, Protein 37

1 1/2 lbs pork tenderloin
1/2 cup flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup lemon juice
3 tablespoons butter
1/4 cup fresh parsley, chopped
1 1/2 tablespoons capers
hot fettuccine, cooked
lemon slice
fresh parsley sprig

LEMON PORK RIBS

This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Lemon Pork Ribs image

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.

Nutrition Facts :

1 can (12 ounces) frozen lemonade concentrate, thawed
2/3 cup soy sauce
1 teaspoon seasoned salt
1 teaspoon celery salt
2 garlic cloves, minced
6 pork steaks (1/2 inch thick)

FETTUCCINE WITH SHREDDED ZUCCHINI, FRESH RICOTTA, AND LEMON ZEST

I realize that this seems almost too simple to mention, but it is such a perfect dish, and a good solution to a high-summer extravagance of zucchini and mint. And unlike some pasta dishes, it is light enough for a first course. I grate an additional bit of lemon zest over the finished dish.

Provided by Liz Neumark

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Lunch     Ricotta     Lemon     Mint     Squash     Zucchini     Summer     Healthy     Noodle     Parsley     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4-6 servings

Number Of Ingredients 10



Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest image

Steps:

  • Place a large pot of water over high heat. When the water is at a rolling boil, add a big pinch of salt, drop in the fettucine, and stir. Cook the pasta, stirring from time to time, according to package directions for al dente, usually about 12 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is warm, add the garlic and sauté until golden, about 1 minute. Add the lemon zest and cook for 30 seconds longer. Increase the heat to medium-high, add the zucchini, and cook, stirring, until tender, 2 to 3 minutes. Season with salt and pepper.
  • Remove and reserve about 1/2 cup of the cooking water, then drain the pasta and quickly toss with the zucchini, parsley, and mint. Spoon on the ricotta and toss lightly again, add small amounts of the cooking water to lighten the cheese to the consistency you like, and serve.

Salt
1 pound fettuccine
4 tablespoons extra-virgin olive oil
3 or 4 garlic cloves, finely chopped or grated
Zest of 1 to 2 lemons
2 medium- large or 4 small zucchini, cleaned but not peeled, and shredded
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 cup fresh whole-milk ricotta cheese, at room temperature

STICKY LEMON PORK

Give pork a new lease of life with this sticky citrus stew. Perfect with some fluffy mash

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h40m

Number Of Ingredients 9



Sticky lemon pork image

Steps:

  • Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
  • Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.

Nutrition Facts : Calories 336 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.34 milligram of sodium

3 tbsp plain flour
1 tbsp paprika
800g leg or shoulder pork , diced into large chunks
2 tbsp olive oil
2 rosemary sprigs, leaves stripped
4 garlic cloves , chopped
2 bay leaves
300ml white wine
peeled zest and juice lemon

LEMON PORK PRIMAVERA PASTA

I got this recipe from one of my old cookbooks. I haven't made this in years. Its a nice refreshing way to serve pork.

Provided by mommyoffour

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Lemon Pork Primavera Pasta image

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, cup pork into strips.
  • In nonstick skillet, heat oil over medium high heat.
  • Add pork, broccoli, green beans, and bell pepper.
  • Cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp tender.
  • In small bowl, mix remaining ingredients until smooth.
  • Stir into pork mixture.
  • Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
  • Stir cooked fettuccine into sauce mixture.
  • Cook stirring occasionally until thoroughly heated.

Nutrition Facts : Calories 420.8, Fat 12.2, SaturatedFat 3.3, Cholesterol 100.5, Sodium 514.2, Carbohydrate 46, Fiber 3.1, Sugar 9.2, Protein 32.2

6 ounces uncooked fettuccine
1 lb boneless pork loin chop (3/4 inch thick)
1 tablespoon olive oil
2 cups broccoli florets
4 ounces fresh green beans, trimmed, cut into 1-inch pieces
1 medium red bell pepper, cut into 1 1/2x1/4-inch pieces
1/3 cup lemon juice
1/3 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt

CREAMY LEMON FETTUCCINE

Deliciously refreshing with a decadent edge! The combination of lemon and pasta is definitely under-rated. Courtesy of foodblog "Cream Puffs in Venice". The photo I posted is made with fresh home-made pasta, which made it even better!

Provided by Cinnamonised

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Creamy Lemon Fettuccine image

Steps:

  • Heat the cream in a small pot until it's just about to come to a boil. Remove from the heat and add the lemon zest. Set aside for 10 minutes. Drain the cream through a sieve to remove the lemon zest.
  • Put a large pot of water to boil; once it comes to a boil add the fettuccine and cook according to package directions.
  • As the fettuccine cook, melt the butter in a large pan (large enough to accommodate the fettuccine). Add the lemon cream and bring to a boil; add a bit of salt and pepper (taste to make sure that it's to your liking; add more salt if necessary). Lower the heat and let the cream simmer; it will reduce slightly and thicken.
  • As soon as the fettuccine are cooked add them to the cream mixture. Immediately add the Parmigiano Reggiano and toss gently until all the fettuccine are covered in the sauce. As you toss the pasta, the melting Parmigiano and the starch from the pasta will combine to thicken the sauce further.
  • Serve the pasta immediately with additional Parmigiano.
  • Enjoy!

1/2 cup heavy cream (35% cream)
1 tablespoon finely grated lemon zest
1 tablespoon unsalted butter
1/4 cup parmesan cheese (Parmigiano Reggiano, freshly grated)
1/2 lb fettuccine
salt and pepper

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