date night pork chops

★★★★☆ 5 Reviews
methodmaven avatar
By Tam D
from 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

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 @kitchencrew
★★★★☆ 5 Reviews
serves 4
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For date night pork chops

  • 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*

How To Make date night pork chops

  • 1
    Chop onion. Trim any excess fat from the pork chops. Start a pot of water boiling for the noodles.
  • 2
    In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
  • 3
    Remove the chops. Set aside. Discard extra fat from the skillet.
  • 4
    Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
  • 5
    Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
  • 6
    Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
  • 7
    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.
  • 8
    Cut the medallions of pork off the bone. Set aside, covered to keep warm.
  • 9
    Start the noodles cooking, following package instructions.
  • 10
    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.
  • 11
    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.
  • 12
    Add the pork medallions to the sauce and heat together a few moments. Drain the noodles. Serve over hot noodles.
  • 13
    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.
ADVERTISEMENT
ADVERTISEMENT