Date Night Pork Chops
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- 1 Tbsp
- olive oil
- pork chops (about 3 lbs.)
- onion, chopped
- 1 c
- chicken bouillon cube
- 1 tsp
- 3/4 tsp
- dried dill weed
- 1/4 tsp
- 1 Tbsp
- 1 c
- plain yogurt
- 1 pkg
- egg noodles*
Trim any excess fat from the pork chops.
Start a pot of water boiling for the noodles.
2In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
3Remove the chops. Set aside. Discard extra fat from the skillet.
4Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
5Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
6Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
7Remove the chops from the broth to a cutting board.
Pour the broth into a heat-safe 2 cup measuring cup, skim the fat from the top.
8Cut the medallions of pork off the bone. Set aside, covered to keep warm.
9Start the noodles cooking, following package instructions.
10Return the broth to the skillet, and bring to a boil.
Mix the cornstarch with one tablespoon of water, then stir the mixture into the yogurt.
11Reduce the heat under the skillet, and stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
12Add the pork medallions to the sauce and heat together a few moments.
Drain the noodles.
Serve over hot noodles.
13NOTES: I like to use white pepper in a white sauce, but either is fine.
I save the chop bones in a bag in the freezer for soup (or some other use) later.
I haven't tried this recipe yet with Greek yogurt, but I can only imagine it would be even better than the traditional kind.
*This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I only use Tinkyada brand, and I think the brown rice fusilli works best with this recipe, although the penne would be an acceptable alternative.