John Michael Lerma stepped up to the challenge…the Heavenly Hotdish Challenge that is!  He is putting a whole new spin on pork chops like you’ve never seen before!

MEDIEVAL PORK HOT DISH
1 tablespoon extra virgin olive oil
1 pound boneless pork, cut into bite-size pieces
1 celery stalk, chopped
1 medium carrot, chopped
1 medium onion, chopped
8 ounces mushrooms (any variety)
1 ½ tablespoons Golden Fig Pumpkin Pie Spice (Cinnamon, Ginger, Nutmeg, & Cloves)
1 teaspoon Golden Fig Smoked Sea Salt
½ teaspoon freshly ground black pepper
½ cup unsalted butter
¾ cup all-purpose flour
3 cups whole milk
1 bay leaf
½ teaspoon freshly grated nutmeg
4 large egg yolk, slightly beaten
Sea salt and freshly ground sea salt, to taste
16 ounces fresh or dried fettuccine pasta, cooked and drained
¾ cup freshly grated Parmesan cheese
¾ cup plain or Panko bread crumbs
2 tablespoons unsalted butter
Cooking spray

1. In a large heavy bottom skillet, heat oil over medium-high high.  Sauté pork, celery, carrot, and onion.  Sprinkle meat and vegetable mixture with pumpkin pie spice, salt, and pepper.  Cook until the meat is browned and the vegetables are tender.  Set aside. 

2. Meanwhile, in a heavy bottom saucepan, melt butter over medium-high heat. Stir in flour and cook for 2 minutes to give the flour a nutty taste rather than a flour taste.  Slowly add milk and whisk in to remove any lumps.  Add bay leaf and nutmeg.  Stir until sauce thickens.  Remove bay leaf once sauce has thickened.  Add salt and pepper.  Combine a small amount of the hot sauce with the beaten egg yolks.  Add egg mixture to sauce and continue cooking over low heat for an additional 2 minutes.  Stir continuously to prevent scorching. 

3. Preheat oven to 350F degrees.  Prepare pasta according to the direction on the package or for the fresh pasta.  Remove pasta from water 2 minutes before completely cooked for a firmer hot dish. 

4. Spray a 13 X 9 baking dish with cooking spray.  In a stock pot or large mixing bowl, combine meat and vegetable mixture, sauce, and pasta.  Gently pour into baking dish.  Sprinkle cheese evenly over hot dish.  Scatter bread crumbs and dot with unsalted butter. 

5. Bake uncovered for about 45 minutes or until the cheese has turned golden brown and the sauce is bubbly.  Remove from oven and let rest for 5 minutes before serving. 

Serves 8-10