Date Night Pork Chops Recipes

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DATE NIGHT PORK CHOPS



Date Night Pork Chops image

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!

Provided by Tam D @methodmaven

Categories     Pork

Number Of Ingredients 11

1 tablespoon(s) olive oil
4 - pork chops (about 3 lbs.)
1 - onion, chopped
1 cup(s) water
1 - chicken bouillon cube
1 teaspoon(s) salt
3/4 teaspoon(s) dried dill weed
1/4 teaspoon(s) pepper
1 tablespoon(s) cornstarch
1 cup(s) plain yogurt
1 package(s) egg noodles*

Steps:

  • 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.

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