Cajun Pork Alfredo

It's Twelfth Night, Three King's Day and the beginning of the Mardi Gras Season!  Laissez le bon temps rouler! 

I'm working my way through the Newman's Own products and settled on the Alfredo Sauce in a jar.  Fettucine Alfredo has not been featured on this blog yet, but now I have a goal and will feature it soon.

Cajun Pork Alfredo turned out to be a quick, tasty and handy weeknight meal.  There is nothing healthy about it.  If you made a New Year's resolution to lose weight, you better turn around right now.  This is not for the weak.

Did I show you this yet?  My Mama sent it to me in a Christmas care package.  The homegirlz took it literally. 

This was my first time trying a jarred Alfredo sauce.  This sauce was creamy, light in texture but had the jar taste.  I didn't care for it and knew it needed to be "doctored" up a bit.

I used boneless center cut pork schops but bone-in chops, boneless, skinless chicken breasts or thighs would work equally as well.  Liberally season with your favorite Cajun seasoning.  Massage the seasoning into the meat and set aside.

Heat water to cook 1/2 lb. of your favorite pasta.

Dice 3 sun dried tomatoes.

Heat 3 tablespoons of butter over low heat.  Once butter is melted, add in 1 teaspoon minced garlic, 1/4 teaspoon crushed red pepper flakes and the diced sun  dried tomatoes.

Add in juice from half of one lemon, about one tablespoon.

Reduce heat to low and allow flavors to infuse for about 10 minutes.

This is a terrible picture....add in the jar of Alfredo sauce.  Stir to combine and keep the heat on low. 

Heat a skillet to one notch below high heat, add 2 tablespoons of vegetable oil and when oil begins to ripple, right before it starts smoking, carefully add the pork chops.  Cook about 3 to 4 minutes per side.

The sauce still needed something, so I added 1/3 cup of grated Peccorino Romano and 1 teaspoon of freshly ground black pepper.

Once the pasta is cooked and drained, return the pasta to the pot and pour the Alfredo sauce over the pasta and toss to combine.

Turn the chops and cook for another 3 to four minutes.

Nest the pasta in a bowl with the pork chop on top, a side of garlic bread and garnish with sliced green onions.

That's how this Cajun made jar sauce taste fresh...I'm just sayin'.