- 1 pound boneless smoked pork chops
- 6 ounces dried bow tie pasta
- 1 tablespoon O Organics Sweet Cream Butter
- 1 large onion, thinly sliced
- 1 tablespoon all-purpose flour
- 1 1/2 cups O Organics Reduced Fat Milk
- 1 tablespoon Safeway SELECT Dijon mustard
- 1/4 teaspoon pepper
- 2 cups frozen O Organics Green Peas
- 1 cup shredded Jarlsberg or Swiss cheese
- In a 10- to 12-in. nonstick frying pan over medium-high heat, brown chops well, turning once (6 to 8 minutes). Remove from pan and keep warm on a warm platter.
- Meanwhile, in a 4- to 6-quart pan, bring about 3 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (8 to 10 minutes). Or cook pasta according to package directions.
- Meanwhile, in same frying pan, melt butter over medium-high heat. Add onion and cook, stirring often, until soft and lightly browned (3 to 5 minutes). Sprinkle in flour and cook, stirring, until bubbly. Remove from heat and gradually stir in milk; add mustard and pepper.
- Stir peas into pasta and water; drain and set aside. Return sauce to medium-high heat and cook, stirring, until mixture comes to a boil. Add cheese and stir until melted. Remove from heat, add pasta mixture; mix gently but thoroughly. Spoon alongside meat.