INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 400F. Dab the meat with a paper towel to remove the
surface moisture. Brush the oil evenly over the bottom of a large skillet
over medium high heat, brown the chops for 2 minutes on each side, then
transfer to a plate.
There should be a dark brown residue on the bottom of the pan. Blot with a
paper towel to remove excess fat then deglaze the pan with the wine and
chicken stock, stirring until all the residue has been scraped up into the
liquid.
Return the pork to the liquid (the liquid should come about halfway up the
pork chops), add the carrots and mushrooms, trying as much as possible to
submerge them in the liquid. Sprinkle with the thyme, pepper, salt and
orange zest, bring to a boil, cover, pop in the pre-heated oven and bake
for 10 minutes.
Cook the penne according to the package instructions, drain and set aside.
After the pork has been baking for 5 minutes, start steaming the green
beans on the stovetop - they will be ready at the same time.
Remove the pork from the oven and remove the green beans from the heat. The
handle on the skillet is now 400F so drape a paper towel over it to remind
yourself. Transfer the pork to a plate and cover to keep warm.
To make a great sauce, return the skillet with the liquid and carrots and
mushrooms to the stovetop, bring to a boil, remove from the heat and stir
in the arrowroot slurry made with the de-alcoholized wine splash. Return to
the heat, stirring until thickened. Stir in the pork, green beans and pasta
and just heat through.
To serve: Divide the pork, pasta and vegetables among 4 dinner plates.
Cover with any sauce remaining in the pan and sprinkle with a whisper of
minced thyme.
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