Real Recipes From Real Home Cooks ®

date night pork chops

(5 ratings)
Blue Ribbon Recipe by
Tam D
The Dalles, OR

This recipe is a teeny bit fussy, but it's surprising and wonderful. My husband raved over it, and it became one of his favorite meals. I hope you like it.

Blue Ribbon Recipe

We will definitely be serving these pork chops on our next date night. We were pleasantly surprised at how easy and delicious this was. The pork chops are tender and juicy and nestled in a rich and flavorful sauce. Onion, chicken bouillon, and dill add depth of flavor to the sauce. Yogurt gives the sauce a nice tang and creaminess. We served the pork chops over egg noodles that soaked up the lovely sauce. If you need a simple and satisfying meal, give this pork chop dinner a try. We used boneless pork chops, but bone-in would also work.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For date night pork chops

  • 4
    pork chops (about 3 lbs)
  • 1 Tbsp
    olive oil
  • 1
    onion, chopped
  • 1 c
    plus 1 Tbsp water, divided
  • 1
    chicken bouillon cube
  • 1 tsp
  • 3/4 tsp
    dried dill weed
  • 1/4 tsp
  • 1 pkg
    egg noodles
  • 1 Tbsp
    corn starch
  • 1 c
    plain yogurt

How To Make date night pork chops

  • Preparing the pork chops and dicing onions.
    Trim any excess fat from the pork chops. Start a pot of water boiling for the noodles.
  • Browning the pork chops.
    In a heavy 12" high-sided skillet, heat the oil over medium-high heat. Add the chops and brown for about 4 minutes on each side.
  • Seared pork chops on a plate.
    Remove the chops. Set aside. Discard any extra fat from the skillet.
  • Cooking onion in a skillet.
    Reduce the heat to medium. Add the onion and cook for about 3 minutes, stirring often until tender.
  • Water, bouillon, salt, dill, and pepper added to skillet.
    Stir 1 cup water, the bouillon, salt, dill, and pepper into the skillet. Scrape up the brown bits.
  • Pork chops added back to the pan.
    Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat and simmer for 35 minutes.
  • Pork chops on a cutting board.
    Remove the chops from the broth to a cutting board. If using bone-in pork chops, remove medallions from the bone.
  • Covering pork chops to stay warm.
    Set aside the pork and cover to keep warm.
  • Draining cooked egg noodles.
    Start the noodles cooking, following package instructions. Once cooked, drain the noodles.
  • Mixing yogurt, corn starch, and water.
    While the noodles are boiling, bring the broth to a boil. In a glass measuring cup or a bowl, mix the corn starch with the remaining one Tbsp of water. Stir in the yogurt.
  • Yogurt added to the skillet.
    Reduce the heat under the skillet. Stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
  • Pork back in the skillet with the sauce.
    Add the pork to the sauce and heat for a few seconds.
  • Date Night Pork Chops over egg noodles.
    Serve the pork and gravy over the hot noodles. NOTES: I like to use white pepper in a white sauce, but either is fine. If I use bone-in pork chops, 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 egg noodles. I only use the Tinkyada brand and I think the brown rice fusilli works best with this recipe. Penne would be an acceptable alternative.