Spaghetti Tossed with Pork and Lemon-Garlic Cabbage
Sautéed cabbage takes on a unique, fresh quality when flavored with fresh lemon, extra virgin olive oil, lots of garlic and a pinch of thyme. We tossed this yummy combination together with tender strips of boneless pork and thin spaghetti to make a light, quick, one dish meal. Serve with a salad and a glass of dry white wine like Orvieto or Soave.
- 1 lb boneless pork loin chops
- 10 ounces thin spaghetti
- 3 tablespoons extra virgin olive oil, divided
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 small head cabbage (about 1-1/2 lbs), very thinly sliced
- 6 to 8 cloves garlic, very finely chopped
- 1-1/2 tablespoons fresh thyme leaves
Put a large pot of salted water on to boil for the spaghetti.
Trim any fat from the pork chops and cut them into thin strips across the grain. Place in a small bowl and add 1 teaspoon of the chopped garlic, 1 tablespoon of the olive oil, 2 teaspoons of the lemon juice and a pinch of salt and pepper. Toss to coat and set aside at room temperature for at least 15 minutes.
Begin cooking the spaghetti according to package directions.
Heat the remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the cabbage, a little at a time, and sauté until wilted. Add the remaining garlic and continue cooking until the cabbage is lightly browned, 3 to 4 minutes. Season to taste with salt and pepper, then add the remaining lemon juice, lemon zest and thyme. Combine well, cook for an additional 1 minute, then transfer to a bowl and keep warm.
Raise the heat on the pan to high. Add the pork and cook, stirring constantly, until no pink is visible, 1-1/2 to 2 minutes. Remove from the heat, return the cabbage to the pan and combine. Taste and adjust salt and pepper as needed.
Drain the spaghetti and add to the pork and cabbage mixture. Toss to combine and plate. Drizzle with a bit of extra virgin olive oil and garnish with a few extra thyme leaves and freshly ground pepper.
Makes 4 servings