Pork Chops with Creamy Mustard Noodles
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.—Margaret Bracher, Robertsdale, Alabama
Ingredients
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6 cups uncooked egg noodles
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon dried thyme
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1/4 teaspoon dried oregano
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4 boneless pork loin chops (6 ounces each)
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1 tablespoon olive oil
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1 can (10-1/2 ounces) condensed beef broth, undiluted
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1/2 cup water
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2/3 cup whipped cream cheese
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2 tablespoons butter
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1 tablespoon spicy brown mustard
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1 tablespoon yellow mustard
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Minced fresh parsley
Directions
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1.
Cook noodles according to package directions.
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2.
Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm.
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3.
Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.
Nutrition Facts
1 pork chop with 1 cup noodles: 642 calories, 32g fat (14g saturated fat), 179mg cholesterol, 1175mg sodium, 43g carbohydrate (3g sugars, 2g fiber), 44g protein.
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