Pork In Lemon Cream Sauce - cooking recipe

Ingredients

1 1/4 cups heavy cream
1 2/3 cups vegetable stock
1 None lemon, zested and squeezed
3.5 oz mascarpone cheese
2 None boneless pork chops (each approx 9 oz), cut into thin medallions
2/3 lb pasta (penne or pappardelle)
1 bunch arugula
4 stems basil
2-3 tbsp oil
25 g butter
None None lemon wedges for garnish

Preparation

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.
Cook the pasta in boiling salted water according to package directions.
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.