Pork Chops with Cherry Peppers and Boursin Tomato Cream Pasta

Steps

1. 1
   Season both sides of the pork chops with salt, pepper, and a light coating of flour to help develop a crust.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Once hot, place the pork chops in the pan and sear until golden brown on each side.
3. 3
   When you flip the pork chops to the second side, add diced shallots to the pan.
4. 4
   In a separate pot, make the tomato sauce by sautéing minced garlic, adding Calabrian chili paste, then the canned cherry tomatoes.
5. 5
   Swish about half a cup of water in the empty tomato can and add this to the sauce. Season with salt and add fresh basil.
6. 6
   Let the tomato sauce simmer briefly to allow the tomatoes to soften and cook down slightly.
7. 7
   Add the Boursin cheese to the tomato sauce and stir until fully melted and incorporated.
8. 8
   Pour chicken stock into the pork chop pan and add a mix of hot and sweet cherry peppers. Continue cooking until the pork chops are cooked through.
9. 9
   Meanwhile, cook the fettuccine in salted boiling water until it is almost al dente.
10. 10
    Drain the pasta and add it to the tomato Boursin sauce. Cook together for a few more minutes so the pasta finishes cooking in the sauce, absorbs the flavors, and the starch thickens the sauce.
11. 11
    Plate the pasta and top with grated Parmesan cheese. Serve the pork chops and cherry peppers alongside.