(Catherine Smart for The Boston Globe)
Sunday supper and more
Serves 4 with leftovers
NOODLES
| Salt and pepper, to taste | |
| 1/2 | pound medium egg noodles |
| 3 | tablespoons butter, cut up |
| 1 | bunch chives, chopped |
1. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 5 minutes or according to package directions or until they are tender but still have some bite.
2. Drain the pasta into a colander, but do not rinse. Return it to the pot and stir in the butter and chives. Taste for seasoning and add salt and pepper; cover and keep warm.
PORK
| 2 | tablespoons olive oil |
| 6 | boneless center-cut pork chops (about 1 1/2 inches thick) |
| Salt and pepper to taste |
1. In 2 large skillets over medium heat, heat 1 tablespoon olive oil in each.
2. Add the pork chops and sprinkle with salt and pepper. Cook about 4 minutes on a side or until a meat thermometer inserted into the thickest part registers 145 degrees. Remove from the skillets and keep warm. Set aside 2 chops for the sandwiches.
MUSHROOMS
| 4 | tablespoons olive oil |
| 1 1/2 | pounds mixed mushrooms (any combination of cremini, shiitake, oyster, chanterelle), thinly sliced |
| 6 | medium shallots, sliced |
| 1 | tablespoon chopped fresh thyme |
| Salt and pepper, to taste |
1. Turn the heat to medium under the skillets. Heat 2 tablespoons of oil in each one. Add the mushrooms and cook, stirring often, for 5 minutes until they begin to brown. Add the shallots and thyme. Continue cooking, stirring often, for 5 minutes more. Set aside 1 cup of the mushroom mixture for the sandwiches.
2. Divide the noodles among 4 plates. Add a pork chop to each one and spoon the mushroom mixture on top. Catherine Smart
© Copyright 2011 Globe Newspaper Company.
