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Pork, Goat Cheese, and Broccolini Pasta

Creamy goat cheese and a sharp, Dijon mustard bite blend into a savory sauce tossed with hearty Gemelli pasta, crunchy fresh broccolini, and tender pork loin chops.

10 minutes
10 minutes


  • 1 cup gemelli pasta
  • 1 bunch broccolini, cut in to 1 1/2 inch pieces**
  • 1/2 lb. boneless pork loin chops
  • 1 tsp. minced garlic*
  • 1 tsp. salt, divided*
  • 1/2 tsp. ground black pepper, divided*
  • 1 tsp. olive oil*
  • 1 cup water*
  • 4 oz. herbed goat cheese
  • 2 1/2 tbsp. dijon mustard*
  • pinch of red pepper flakes (optional)
  • * Common pantry item.
  • ** If broccolini is unavailable, substitute with 1 1/2 cups broccoli florets.


  1. Cook pasta according to package instructions. Add broccolini to pasta during the last 2 minutes of cooking time.
  2. Meanwhile, cut each pork chop into 1/2 inch cubes and season with 1/2 tsp. salt and 1/4 tsp. pepper.
  3. Heat oil in a medium skillet over medium high heat. Add pork and cook for 2-3 minutes until browned; add garlic, stir for about 30 seconds then remove from pan.
  4. Add water to pan and deglaze for 30 seconds. Add goat cheese, mustard and remaining salt and pepper. Stir until smooth.
  5. Drain pasta and broccolini and add to pan along with the pork. Heat, stirring, for an additional 2 minutes or until pork is cooked through and sauce is creamy. Sprinkle with red pepper flakes, if you like.
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