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Pork Chops with Creamy Mustard Noodles

 Pork Chops with Creamy Mustard Noodles
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook noodles according to package directions.
  • 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.
  • Stir the cream cheese, butter and mustards into the skillet. Cook and

2 of 2

Pork Chops with Creamy Mustard Noodles (continued)

Directions (continued)

  • stir over medium heat until thickened. Drain noodles; add to skillet
  • and toss to coat. Serve with pork chops. Garnish with parsley.
  • Yield: 4 servings.
Nutritional Facts: 1 pork chop with 1 cup noodles equals 642 calories, 32 g fat (14 g saturated fat), 179 mg cholesterol, 1,175 mg sodium, 43 g carbohydrate, 2 g fiber, 44 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.