Ingredients
- 6 cups uncooked egg noodles 12 oz bag
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- 4 6 oz boneless pork chops
- 1½ tbsp olive oil, divided
- 1 10½ oz ounce can condensed beef broth, undiluted
- ½ cup water
- ⅔ cup whipped cream cheese
- 2 tbsp unsalted butter
- 1 tbsp spicy brown mustard
- 1 tbsp yellow mustard
- minced fresh parsley
Instructions
- Preheat the oven to Keep Warm setting. Cook noodles according to package directions
- Meanwhile, combine the salt, pepper, thyme, and oregano.
- Rub the pork slices all over with ½ Tbsp olive oil and then with the spice mixture.
- Add 1 Tbsp olive oil to a large skillet over medium high heat and sear the pork chops on both sides. Add broth and water and bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until a thermometer reads 160°F.
- Remove chops and put in the warm oven.
- Stir the cream cheese, butter, and mustards into the skillet. Cook and stir over medium heat until thickened to the consistency of a nice gravy.
- Drain the noodles, then add to the sauce in the skillet and toss to coat.
- Serve the noodles with the chops and a sprinkled parsley garnish.
