Ziti Pasta with Pork and Escarole in Creamy Thyme Sauce Recipe

Cut the pork into ½-inch slices and flatten them with the heel of hand. Sprinkle the pork with ¼ teaspoon each of the salt and pepper.

In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Cook the pork, in two batches if necessary, for about 1 minute per side, until just barely done.

Remove the pork from the pan, let it sit for 5 minutes, and then cut into thin strips.

In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat. Add the escarole, shallot, ¼ teaspoon of the salt and the remaining ¼ teaspoon pepper and cook, stirring for about 1 minute, until the escarole wilts.

Add the broth and the thyme and simmer for about 3 minutes, until the broth is reduced to ¼ cup. Whisk in the mustard, cream, and the remaining ¼ teaspoon of salt; bring just to a simmer.

Add the pork and any accumulated juices to the sauce, and remove from the heat.

In a large pot of boiling, salted water, cook the ziti for about 13 minutes, until just done. Drain and toss with the sauce.

Serve warm, and enjoy!