Pork In Lemon Cream Sauce

• 1 1/4 cups heavy cream
• 1 2/3 cups vegetable stock
• 1 lemon zested and squeezed
• 3 1/2 ounces mascarpone cheese
• 2 boneless pork chops each approx 9 oz, cut into thin medallions
• 2/3 pound pasta penne or pappardelle
• 1 bunch arugula
• 4 stems basil
• 3 tablespoons oil
• 25 grams butter
• lemon wedges for garnish

1. Mix the cream, stock, 2-3 tbsp of lemon juice, lemon zest and mascarpone in a saucepan. Bring to a boil, stirring, and simmer over low heat for about 20 mins. Season to taste.
2. Cook the pasta in boiling salted water according to package directions.
3. Heat the oil in a large skillet, and sear the pork for 1 min on each side. Season to taste, then remove the pork from the pan and keep warm. Melt the butter in the pan then add 1-2 tbsp of lemon juice. Add the meat and heat briefly, then add the pasta, arugula, basil and cream sauce. Serve on 4 plates, garnished with lemon wedges.

heavy cream, vegetable stock, lemon, mascarpone cheese, pork chops, pasta penne, arugula, basil, oil, butter, lemon wedges

Taken from www.yummly.com/recipe/Pork-in-Lemon-Cream-Sauce-1409936 (may not work)