Colorful Pork and Noodles Recipe

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Colorful Pork and Noodles Recipe

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Chopped tomato and green peppers spruce up this moist pork dish shared by Quick cooking's home economists.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.)
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.
Originally published as Colorful Pork and Noodles in Quick Cooking March/April 2004, p34

  • 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
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
Originally published as Colorful Pork and Noodles in Quick Cooking March/April 2004, p34

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