| 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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