Date Night Pork Chops

Name: Date Night Pork Chops
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp olive oil; 4 pork chops (about 3 lbs.); 1 onion, chopped; 1 c water; 1 chicken bouillon cube; 1 tsp salt; 3/4 tsp dried dill weed; 1/4 tsp pepper; 1 Tbsp cornstarch; 1 c plain yogurt; 1 pkg egg noodles*

By Tam D
@methodmaven

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

I will definitely be serving this on my next date night! The pork chops are so tender and I loved the sauce. The dill is a nice flavor addition. This really is an easy to prepare recipe that is guaranteed to impress! The Test Kitchen

Rating:

★★★★☆ 5 votes4

Comments:

43 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 Tbsp

olive oil
4

pork chops (about 3 lbs.)
1

onion, chopped
1 c

water
1

chicken bouillon cube
1 tsp

salt
3/4 tsp

dried dill weed
1/4 tsp

pepper
1 Tbsp

cornstarch
1 c

plain yogurt
1 pkg

egg noodles*
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How to Make Date Night Pork Chops

Step-by-Step

Chop onion.

Trim any excess fat from the pork chops.

Start a pot of water boiling for the noodles.
In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
Remove the chops. Set aside. Discard extra fat from the skillet.
Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
Remove 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.
Cut the medallions of pork off the bone. Set aside, covered to keep warm.
Start the noodles cooking, following package instructions.
Return 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.
Reduce the heat under the skillet, and stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
Add the pork medallions to the sauce and heat together a few moments.

Drain the noodles.

Serve over hot noodles.
NOTES: 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.