-
Pre-heat the oven to 350°
-
Bring a large pot of water to boil.
-
Mix the salt, pepper, granulated garlic, and basil together and liberally apply to both sides of the pork chops; set aside.
-
In a large skillet/frying pan, melt the butter over medium heat.
-
Add the mushrooms to the pan, let cook without moving or sitting for 3 minutes.
-
Flip the mushrooms and allow the reverse side to cook for 3 minutes.
-
Salt and pepper the mushrooms to taste and stir, continue to cook until completed browned and the begin to shrink in size, another 3-5 minutes. Remove from pan and set aside.
-
Once the water is boiling, salt generously and return to a boil.
-
Cook pasta 2 minutes short of package directions.
-
In the same pan that the mushrooms cooked in, heat to medium.
-
Once hot, add the butter and olive oil.
-
Place the meat in the pan, but not touching, sear for 3 minutes, then flip and sear for another 3 minutes. Remove from heat.
-
Drain the pasta and return to the pan.
-
Add two kitchen tablespoons of sauce to the pasta, mix in well, taking care that the past is thoroughly coated.
-
Transfer to a deep baking dish.
-
Sprinkle half the Parmesan cheese over the pasta in the dish.
-
Add dollops of sauce over the cheese and pasta.
-
Place the pork chops on top of the pasta.
-
Pour the remaining sauce from the jar, coating the both the pork and the pasta. Use the back of spoon to smooth.
-
Sprinkle the remaining cheese over the sauce.
-
Cover the sauce with the sautéed mushrooms.
-
Cover with foil.
-
Bake for 20 minutes or until the pork is cooked through, reaching an internal temperature of 160°.