| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Pork | 4 | Servings | |
INGREDIENTS
| 3 | sl | Bacon |
| 4 | 4-oz boneless pork loin chops, trimmed of fat | |
| 1/4 | c | Onion |
| 4 | oz | Uncooked egg noodles |
| 2 | c | Frozen green beans |
| 1 | c | Apple cider or juice |
| 1 | ts | Honey mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Dried thyme |
| 1/8 | ts | Pepper |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
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@aol.com on Mar 24, 1997
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