Date Night Pork Chops
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
1 Tbspolive oil
4pork chops (about 3 lbs.)
1chicken bouillon cube
3/4 tspdried dill weed
1 cplain yogurt
1 pkgegg noodles*
How to Make Date Night Pork Chops
- 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.