Pork Chops and Noodles
Indulge in the comforting flavors of tender pork chops smothered in a tangy mustard sauce, served over creamy egg noodles. This hearty dish, inspired by classic European cuisine, is a quick and satisfying meal for any night of the week.
Prep time:
Cook time:
Serves: 4
Calories per serving: 373
Ingredients:
Cook time:
Serves: 4
Calories per serving: 373
6 cups uncooked egg noodles
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 cup water
2/3 cup whipped cream cheese
2 tablespoons butter
1 tablespoon spicy brown mustard
1 tablespoon yellow mustard
Minced fresh parsley
Directions:
Cook the egg noodles according to the package directions until al dente. Drain and set aside.
In a small bowl, combine the salt, pepper, garlic powder, thyme and oregano. Rub this seasoning mixture all over the pork chops, ensuring they’re evenly coated.
In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them on both sides until golden brown, about three to four minutes per side. Add the broth and water. Bring it to a boil and then reduce the heat, cover and simmer for 8 to 10 minutes or until a thermometer reads 160°F. Flip the chops halfway through. Remove the chops and keep them warm.
In the same skillet, stir in the cream cheese, butter, spicy brown mustard and yellow mustard. Cook over medium heat until the sauce is smooth and slightly thickened. Editor's Tip: Whisk the sauce continuously as you add the cream cheese and mustards to the skillet to avoid lumps.
Add the drained noodles to the skillet and toss to coat. Serve with the pork chops and garnish with minced fresh parsley before serving.
Source: tasteofhome.com
In a small bowl, combine the salt, pepper, garlic powder, thyme and oregano. Rub this seasoning mixture all over the pork chops, ensuring they’re evenly coated.
In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear them on both sides until golden brown, about three to four minutes per side. Add the broth and water. Bring it to a boil and then reduce the heat, cover and simmer for 8 to 10 minutes or until a thermometer reads 160°F. Flip the chops halfway through. Remove the chops and keep them warm.
In the same skillet, stir in the cream cheese, butter, spicy brown mustard and yellow mustard. Cook over medium heat until the sauce is smooth and slightly thickened. Editor's Tip: Whisk the sauce continuously as you add the cream cheese and mustards to the skillet to avoid lumps.
Add the drained noodles to the skillet and toss to coat. Serve with the pork chops and garnish with minced fresh parsley before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.