Pappardelle With Escarole

• 8 ounces pappardelle pasta or 8 ounces wide egg noodles
• 2 slices bacon
• 12 ounces boneless pork chops, cut into 3/4 inch cubes
• 1 tablespoon chopped garlic
• 1 lb escarole, cored and chopped (10 cups loosely packed)
• 34 cup chicken broth
• 14 teaspoon salt
• 14 teaspoon ground black pepper

1. Cook pasta in lightly salted boiling water according to package directions.
2. Drain and return pasta to pan.
3. Meanwhile, cook bacon in a 12 inch skillet over medium high heat just until crisp.
4. Remove the bacon, reserving drippings in skillet.
5. Drain the bacon; crumble and set aside.
6. Add pork and garlic to hot drippings in skillet.
7. Cook over medium high heat for 3 to 4 minutes or until pork is browned and no longer pink in center.
8. Remove pork from skillet.
9. Add escarole, broth, salt and pepper to skillet; bring to boiling.
10. Reduce heat to medium and cook at a gentle boil, uncovered, for 3 minutes.
11. Return pork to skillet.
12. Stir in cooked pasta and heat through.
13. Sprinkle with bacon.

pasta, bacon, pork chops, garlic, chicken broth, salt, ground black pepper

Taken from www.food.com/recipe/pappardelle-with-escarole-360218 (may not work)