Herby pork with tagliatelle

Whilst walking around the shops today, picking up food for the week to come, I decided I wanted to make something fresh and light to combat all the heavy, rich food we have been eating throughout Christmas and the new year. It didn't take long for me to think up this recipe partly down to the fact that it contains few ingredients but has great flavour and also because I seem to recall the dish from some point in time although I forget where or when I ate it. Either way, it's a lovely dish that I hope you will all try.

Herby pork with tagliatelle

Serves: 4-6 | Prep time: 1 hour 15 minutes | Cooking time: 20 minutes

Ingredients

• Six pork chops
• 2-3 tbsp olive oil
• 1 tbsp dill, roughly chopped
• 1-2 tbsp thyme, stripped from the stems
• 2-3 cloves of garlic, peeled and chopped
• Salt and pepper
• 350g tagliatelle, dried
• 1 courgette

Method

1. First, take the pork chops and (either we a tenderiser, a frying pan, or a rolling pin) pound the meat until it's half as thick as it was. Place the chops in a pan or bowl.
2. Drizzle over the oil and add the dill, thyme and garlic. Season with a little salt and a good helping of pepper and then mix everything together, massaging the meat in the oil and herb mix.
3. Leave the pork to marinate for at least an hour.
4. Once marinated, heat up a dry frying pan or griddle pan and bring a large saucepan of salted water to the boil. Turn the grill on to high.
5. As soon as the pan is hot, seal and brown off the pork chops then place under the grill to cook for 5-7 minutes (or until cooked through in the middle).
6. Meanwhile, place the tagliatelle in the boiling water and cook for 5-7 minutes.
7. Also, shred the courgette using a vegetable peeler or mandolin to produce long thin ribbons. Then, using the pan you sealed the pork in, cook off the courgette.
8. Once the pasta is cooked, drain it off and then toss in the pan with a little oil and the shredded courgette.
9. Serve in bowls, placing the cooked pork on top of the bed of pasta. If you wish, grate a little Parmesan on top to add an extra depth and saltiness.

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