1 Season the meat with salt and pepper to taste, roll in the flour and dust off any excess. Heat the olive oil and butter (if used) in a heavy-bottomed frying pan and fry the meat until brown all over. Remember to also sear the fat side. Remove the meat to rest, retaining the oil in the pan.
2 Fry the mushrooms in the retained oil until brown. Add the white wine, chicken stock, lemon juice, and any remaining flour from dusting the pork, then simmer the sauce for about 10 minutes or until slightly reduced.
3 Add the capers, parsley and cream to the sauce and stir until combined. Return the meat to the sauce, adding any juice from the plate in which the meat rested, and allow these to cook together for a minute or two until heated through.
4 To serve, stir the warm pasta through the sauce, sprinkle with the pecorino, freshly ground black pepper to taste and the fresh basil; serve immediately.
TIP While serving a whole pork chop per portion of pasta is easy, another option is to slice the meat into 1cm-thick strips and mix the slices through the pasta before dishing up. The choice is yours.
