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Pork Chop Dinner with Bacon and Cider Gravy

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pork chop

  • 4 ounces (2 1/2 cups) uncooked extra-wide egg noodles
  • 2 cups frozen cut green beans
  • 3 slices bacon, cut into small pieces
  • 4 (4-ounce) boneless pork loin chops
  • 1/4 cup chopped onions
  • 1 cup apple cider or juice
  • 1 teaspoon honey mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon pepper
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Get out a large pot to cook the noodles in. Don't forget to salt the water, then boil the noodles according to the package directions. Add the frozen green beans for the last 4 minutes of cooking. Drain the noodles and beans and cover them to keep them warm.

While the pasta boils, fry the bacon until it is crispy. Drain it on paper towels and clean out the drippings from the pan. Now it's time to add the pork chops to the pan. Sprinkle the chopped onions all around the chops. Cook everything about 5 minutes or until the onions are translucent and the pork chops are golden brown on both sides.

Mix the cider, mustard, salt, thyme and pepper and pour this mixture over the meat. Reduce the heat to a simmer, cover and cook for 15 minutes. Cut into one of the pork chops to make sure it's no longer pink. If it is, cook the chops for a few more minutes.

Arrange noodles and green beans on serving platter. Place pork chops on top of noodle mixture; cover to keep warm. Now mix the water and cornstarch together. Try to get all the lumps out, then pour it into the juices left in the pan. The cornstarch will thicken it into a gravy. Mix everything well and let it boil for one minute. Pour gravy over pork chops and noodles. Sprinkle with bacon.

Freezer Cooking

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