Pork Chops with Creamy Mustard Noodles
A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.—Margaret Bracher, Robertsdale, Alabama
Ingredients
- 6 cups uncooked egg noodles
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 4 boneless pork loin chops (6 ounces each)
- 1 tablespoon olive oil
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1/2 cup water
- 2/3 cup whipped cream cheese
- 2 tablespoons butter
- 1 tablespoon spicy brown mustard
- 1 tablespoon yellow mustard
- Minced fresh parsley
Reviews
I followed the recipe exactly except for using a large ham steak instead of pork chops because that's what I had. Absolutely Incredible! I am definitely making this again with the pork chops! Thank Y very much for the recipe!
My husband and both my kids LOVED this recipe and the kids don't even like mustard. I followed it exactly and had a side of peas with it. Next time I'll add the peas right into the pasta as that's what we all did anyhow. The flavor was spectacular and I will definitely be making this again.
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Like everyone else has said, fast, easy and delicious! I just didn't add in the noodles, served them separately, since my husband will only eat egg noodles with butter. And I put most of the gravy into a bowl, so we could just take as much as we wanted of the sauce. Thankfully, I made more than enough of both the gravy and noodles, so we can have those leftovers later! I also used a pork tenderloin instead of pork chops, because we prefer those.
Very tasty! Quick and easy to prepare. We especially enjoyed the noodles.
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So very good! A quick weeknight meal.
Loved this recipe. I didn't have cream cheese so I just added a large dollop of sour cream and it turned out wonderfully. I will definitely be making this again--and often! My husband REALLY liked the noodles!
Since I did not follow directions only giving 4 stars. Used Italian seasoning on the chops & put a lid on the pan the chops were cooking in and they made a lot of their own "broth" so I eliminated the beef broth and water. Used 8 oz of cream cheese (not whipped) split between noodles and skillet "broth" plus spicy stone ground mustard. Made a nice thick sauce and we really enjoyed the meal!
To much mustard .did. half and added pork broth