Pork chop dinner w/ bacon and cider gravy
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | Bacon |
| 4 | 4-oz boneless pork loin chops, trimmed of fat | |
| ¼ | cup | Onion |
| 4 | ounces | Uncooked egg noodles |
| 2 | cups | Frozen green beans |
| 1 | cup | Apple cider or juice |
| 1 | teaspoon | Honey mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
Cook bacon until crisp. Drain well, crumble & set aside.
Spray skillet with Pam. Add chops & onions & cook 3-5 minutes until chops are golden brown, turning once. Meanwhile, cook noodles to desired doneness, adding green beans during the last 4 minutes of cooking time. Combine cider, mustard, salt, thyme & pepper. Pour over chops. Reduce heat to low; cover & cook 10 - 15 minutes or until pork is no longer pink in center. Remove chops & keep warm.
Combine cornstarch & water. Add to juices in skillet & mix well. Cook & stir over medium low heat until bubbly & thickened. Boil 1 minute.
To serve, add bacon to gravy. Pour over noodles, green beans & chops.
Recipe by: Pillsbury Good-For-You Dinners Posted to Kitmailbox Digest by JusNeedlin@... on Mar 24, 1997