1. Defrost and cook two boneless pork chops in a sauce pan with 1/4 cup of olive oil. Add a splash of soy sauce, salt and pepper both sides of meat and add a pinch of garlic powder. Also add any herbs you like. I use Herbe de province a french blend of rosemary, thyme, basil, and something else I dont remember. Also add 2 table spoons of brown sugar.
2. Turn on a large pot of water and set to boil. Add a splash of olive oil and salt.
3. Once meat is browned and cooked add 1 cup of water and cover with lid.
4. When the water boils add either a pound or two of pasta depending on the number of mouths to feed. I used two. I used penne noodles. stir and let cook. make sure water does not boil over, if so turn water down a little. Stir occasionally.
5. Once sauce is boiling uncover and remove meat. turn the sauce down and whisk in flour till starts to thicken. Add another splash of soy sauce and heat till flour clumps mix in totally with sauce.
4. Then add a jar of tomato sauce, I like sweet and tasty Rinaldi sauce.
5.Then I add peas and corn and cut up the pork into cubes and cook together.
6. Once bubbling add 1/4 cup of cream chease and stir till totally smooth and creamy. Turn off and cover.
7. When noodles are just tender and not chewy drain and place back in pot. coat with some butter.
8. To plate serve some noodles and cover with One big scoop of sauce. Sprinkle some chedder on top as an option. So delicious!!!!
~Brittany
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