Large dish with green Basil Pesto Radiatore Pasta cooked with breakfast sausage.
The Best Pesto Pasta
If you’ve never had Pesto or you did and didn’t think you liked it, doesn’t mean you wouldn’t like it prepared differently. Pesto is an Italian sauce/paste that is 5 basic ingredients that can be improved or lessoned upon, depending on your desired tastes. Thos ingredients are Basil, Garlic, Pine or Almond nuts, Garlic, Olive oil, Parmesan cheese and a pinch of salt and pepper. Depending on how much you add of each can change the desired outcome of the pesto, completely. That’s why, today, I’m going to offer you 2 different recipes for this pasta.
1 lb of Cooked Jimmy Dean Sausage in a large pan on the stove.
Protein for your Pesto Pasta
Whether you realize this or not, most Italian sauce recipes require a specific pasta. Pesto, for example needs a pasta that has texture and grip. That’s why it’s good to use pastas like Penne, Fusilli, Cavatappi or Radiatore pasta, just like I use in this recipe. These noodles hold the sauce in there grooves and it’s just as important to choose which protein, best fits your dish.
In this recipe, I’ve chosen a simple breakfast sausage but Pesto is very versatile. You can use Veil, Lamb, Shrimp & Scallops or something simple, like chicken. Just be sure to cook the meat, all the way through before adding all of the other ingredients.
How to cook Basil Pesto Pasta with Sausage video tutorial by PoorMansGourmet.
Basil Pesto Pasta with Sausage Ingredients:
12 oz Pasta, Radiatore, Penne or Shells 1 lb Ground Breakfast Sausage, cooked 4 tbsp Butter 1/2 cup Whipping Cream 3/4 cup Pesto
Salt and Pepper to taste.
Basil Pesto Recipe
2 oz Basil, no stems 2 Garlic cloves, ground 1/4 cup whole Almonds, ground 1 cup Parmesan, grated 1 cup Olive Oil, extra virgin 1/2 tsp Pink Salt, Himalayan or Kosher
Here is the recipe for the alternate Pesto Sauce. Be sure to watch the short video tutorial and I’ll show you exactly how to make this Basil Pesto Pasta with Sausage.
Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.
The BEST Classic Pork Chop
This is a Classic Pan-Fried Pork Chop Recipe. I’m using bone in center cut tenderloin pork chops that cost me less than $6 bucks for 4. They are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
A package of four, un-cooked, center cut pork tenderloin steaks.
Why Pan-Fried Pork Chops Are a Delicious Choice
These Pan-fried pork chops are a delicious choice because they deliver the perfect balance of crispy crust and juicy, tender meat. Cooking them in a hot skillet allows you to lock in flavor and moisture while creating a golden, caramelized exterior. This simple method also works well with various seasonings and herbs, making it easy to customize to your taste. Plus, pan-frying is quick and convenient, offering a satisfying, restaurant-quality meal at home in no time.
4 unwrapped, raw, center cut pork tenderloin steaks
Ingredients for Perfectly Pan-Fried Pork Chops
To make perfectly pan-fried pork chops, start with two thick-cut pork chops. Season generously with kosher salt and pepper for full flavor. Heat up a tablespoon of bacon grease in a skillet to add a savory, smoky depth. As the chops cook, add a couple of tablespoons of butter along with four cloves of crushed garlic. Also a fresh sprig of thyme, a branch of rosemary, and a sprig of oregano or sage. These herbs infuse the pork with aromatic flavors, creating a deliciously seasoned crust and juicy, tender interior.
2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.
Tips for Crispy, Juicy Pan-Fried Pork Chops
For the crispiest, juiciest pan-fried pork chops, start by patting the meat dry before seasoning. This helps the chops sear beautifully. Use a hot skillet with a bit of bacon grease or oil to achieve that golden crust without sticking. Adding butter near the end of cooking, along with garlic and fresh herbs, infuses extra flavor, while basting the chops in richness. Letting the pork chops rest for a few minutes, after cooking also locks in their juices. This gives you tender, perfectly seasoned bites every time. Avoid overcooking by using a meat thermometer and aiming for an internal temperature of 145°F.
Common Mistakes to Avoid When Cooking Pork Chops
One common mistake when cooking pork chops is skipping the seasoning or not seasoning them enough. Generous salt and pepper are key for flavor. Another error is using a skillet that’s too cold. This prevents a good sear and results in a less flavorful crust. Overcrowding the pan is also a frequent issue—cooking in batches if necessary ensures each chop cooks evenly. Additionally, avoid overcooking, as this can make pork chops dry and tough. Instead, use a meat thermometer to check for a perfect internal temperature of 145°F. Finally, skipping the rest period after cooking can lead to juice loss. Let the pork chops sit for a few minutes before serving for the best texture and taste.
How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.
Bone-in Pan-Fried Pork Chop Ingredients:
2 Pork Chops, 5/8 inch thick – Choose thick-cut chops for juiciness and even cooking. Kosher Salt & Pepper – Enhances the natural flavor of the pork. 1 tbsp Bacon Grease – Adds a smoky, savory depth to the chops. 2 tbsp Butter – For richness and to help create a golden crust. 4 Cloves Garlic – Infuses a warm, aromatic flavor. 1 Sprig Thyme – Adds a subtle earthiness. Rosemary Branch – Brings a hint of piney, herbal aroma. 1 Sprig Oregano or Sage – Complements with a fresh, slightly peppery note.
Preheat the pan – Heat your pan on medium-high heat (about setting #5 on most stoves).
Add grease, garlic, and herbs – Once the pan is hot, add your chosen grease, followed by the garlic and herbs, letting them infuse the fat.
Add the chops – Place the pork chops in the pan, positioning the bones in the center to ensure even cooking. Sear for 3 minutes.
Flip the chops – After 3 minutes, flip the chops to the other side and cook for another 3 min.
Add butter and spoon – Add butter to the pan, cooking for an additional 3 minutes while spooning the melted butter over the chops to baste them.
Sear the fat sides – Sear the fat sides of the chops for a minute or two to get them crispy.
Finish and remove herbs – Place the chops back in the skillet, spoon the butter over once more, and remove the herbs before serving.
A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.
The Best Beef Stew
You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.
Cooking the Beef and Vegetables
The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.
The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.
My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.
Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.
Easy Beef Stew with Ditalini Ingredients:
3 tbsp Olive oil 1 1/2 lb Beef Chuck, cut into 1/2″ pieces 1/4 cup flour (all purpose), for the beef 1 Onion, Chopped 1/2″ pieces 2 tbsp Butter 2 Large Russet Potatoes, cut into 1/2″ pieces 2 Large Carrots, cut into 1/4″ pieces 1 qt Beef Broth 1/2 cup Spaghetti Sauce/Ragu 1 tbsp Dried Parsley 1/2 tsp Dried Thyme 2 cup Water 1 cup Ditalini pasta
Kosher Salt and Pepper to taste
Sautee the chopped Onion in butter for 5 minutes and season with salt and Pepper. Add the Potato and Carrot, cook 10 minutes and season again with salt and pepper, Parsley and Thyme.
Pre-season the cut beef with Kosher Salt and Pepper and mix with the flour until fully coated. Remove the vegetables from the pot, place in a bowl, add the Olive oil and meat to the pot and sear the meat on all sides for 5 minutes over medium high heat.
Add the vegetables back to the pot and stir everything together. Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the soup to a boil, reduce heat, cover with a lid and simmer for 2 hours, stirring occasionally. After 2 hours add 1 more cup of water and the Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.
Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.
