Dinner: Brased Pork, Vegetables and Pasta

Back in the kitchen! At this rate I may even get to the stack of mail that piled up while I was on vacation...

Made in an iron skillet on the stove top and then oven--Braized boneless Pork Ribs (Country Cut) with Carrots, Mushrooms, Onions, Celery and Cappatavi Pasta. I brown the pork in a little olive oil and slow roast it and the veggies in their natural broth and a little vermouth. The only seasoning is salt, black pepper, and a little cinnamon. Add the pasta last and let sit for about 20 minutes before serving. The covered iron skillet keeps things nice and hot and soaking up all the flavors.