- 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.
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