Print Options

Back to Colorful Pork and Noodles >

Include these items:

Taste of Home Logo

Colorful Pork and Noodles

Colorful Pork and Noodles
Chopped tomato and green peppers spruce up this moist pork dish shared by Quick cooking's home economists.
6-8 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 1 medium green pepper, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 2 pounds boneless pork, cut into 1-1/2-inch cubes
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 medium onion, chopped
  • 3/4 cup white wine or chicken broth
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1 package (1 pound) wide egg noodles
  • 1 medium tomato, seeded and chopped
  • 6 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 1/4 cup sour cream
  • 1/2 teaspoon browning sauce, optional

Directions

  • In a pressure cooker, saute green pepper in oil until crisp-tender.
  • Remove with a slotted spoon; set aside. Brown pork in pressure
  • cooker over medium-high heat; drain. Stir in the broth, onion, wine
  • or broth, garlic and pepper.
  • Close cover securely; place pressure regulator on vent pipe. Bring
  • cooker to full pressure over high heat. Reduce heat to medium-high
  • heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure
  • regulator should maintain a slow steady rocking motion; adjust heat
  • if needed.)
© Taste of Home 2013

2 of 2

Colorful Pork and Noodles (continued)

Directions (continued)

  • Remove from the heat; immediately cool according to a manufacturer's
  • directions until pressure is completely reduced. Meanwhile, cook
  • noodles according to package directions. Stir tomato and reserved
  • green pepper into the pork mixture. Combine flour and cold water
  • until smooth; stir into pork mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat to low; stir in sour cream and browning sauce if
  • desired. Drain noodles; serving with pork mixture. Yield: 6-8
  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013