Lemony Pork and Vegetable Pasta

If I had to choose a flavor that represented Spring, I would definitely choose lemon.  Anything lemony just seems so fresh and light, which is perfect for Spring.  I knew I was going to cook pork chops, but I wasn’t sure how, and then the idea just popped into my head to marinade them in a lemony, mustard and herb sauce, which I also used for my sauce for the pasta as well.  I just love it when a plan comes together.  This dish is so typical of how my creative process works.  I create as I go.  I have a basic idea in my head and then I just run with it, and let it take me where it takes me.  If you do not like pork, chicken would also be very good with this dish too.  And if you are vegetarian, no problem, just have the vegetables.  Either way, I guarantee, you’re going to love it.


You all know I am a big vegetable fan, and love eating a wide variety of vegetables all the time.  I also like to make my meals balanced as well.  In some ways I am still very traditional and old school.  I grew up with the dietary pyramid, which I still use as my model on a daily basis.  True to form, I have my vegetables, my protein, my carbs and my dairy all in one dish.  Plus, it was delicious.  What more do we need, right?!

Lemony Pork and Vegetable Pasta


The Marinade

3-4 pork chops

1 TBSP Dijon mustard

1 TBSP lemon juice

1 TBSP garlic

2 TBSP olive oil

1 tsp dried oregano

1-2 tsp dried basil

1/2 tsp cayenne pepper

1 TBSP lemon pepper

salt & pepper to taste


The Vegetables and Sauce

1/2 zucchini, sliced

1/2 crookneck or yellow squash, sliced

1 TBSP garlic

1/4 red onion, sliced very thin

5-6 mushrooms, stemmed and sliced

1 can artichoke hearts, drained and cut in 1/2

1/2 cup grape tomatoes, cut in 1/2

1 1/2 cups heavy whipping cream

1 TBSP lemon juice

1 TBSP lemon pepper

olive oil

cooked angel hair pasta


Combine all the ingredients together for the marinade and completely coat the pork.  Let it set in the refrigerator for at least 2-3 hours before cooking.  You can cook the pork any way you like.  We grilled it, which I think is best.

Reserve the extra marinade to add to the sauce later.


Saute all the vegetables, except the artichoke hearts and tomatoes, in olive oil, along with salt & pepper and lemon pepper for about 5-7 minutes.  Then remove the vegetables and set aside.


Add the cream and reserved marinade to the pan and cook at a medium heat for about  5-7 minutes, stirring frequently. Then add the lemon juice and combine thoroughly.  Cook for about 1-2 minutes.


Add the cooked vegetables to the sauce and continue to cook for an additional 2-3 minutes.


Add the tomatoes and artichoke hearts and cook for only about 1-2 minutes.  Your sauce is now done and ready to serve.


Serve the pasta, add some sauce, then add your pork (or chicken) and top with a bit more sauce.  It’s light, lemony and delicious.  I served it with some warmed ciabiatta with an olive oil dipping sauce and a crisp, citrusy white blend on the side.  Delicious!


Stay safe and stay well Everyone.  ‘Til next time.
















Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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