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1
Place the boness pork loin chops in a shallow dish and pour the Worcestershire sauce over them. Mix the flour, cumin, garlic powder, oregano, salt and pepper in another shallow dish. Dredge the pork loin chops in the flour and set them aside on a plate.
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2
Boil the spaghetti with a little salt, drain and set aside. Wash the spinach and basil and pack them into a blender with the garlic cloves. Add a cup of water a little at a time and pulse until all the vegetables are thoroughly ground up but not quite liquefied. Saute the onions with the olive oil until slightly softened. Add the green sauce to the onions, then add the oregano and aji amarillo. Simmer on medium low heat for half an hour.
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3
Add the crumbled queso and the milk to the green sauce and simmer on medium-high for 10 minutes, Keep stirring so that it doesn't stick or burn! Take the sauce off and add the drained spaghetti to it, tossing until all the noodles are covered.
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4
Heat the olive oil in a wide saucepan or skillet, dredge the pork loin chops again in flour, place the mushrooms around the bottom of the pan, then lay the chops on top of them. Cook on medium heat until the bottoms of the chops are a golden color, then turn them over and cook until well-done.
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5
Pour the spaghetti noodles with green sauce on a platter to cool and thicken a little, then lay the pork loins and mushrooms on top. Garnish with more queso and serve.
