Date Night Pork Chop Recipes

Steps:

• Chop onion. Trim any excess fat from the pork chops. Start a pot of water boiling for the noodles.
• In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
• Remove the chops. Set aside. Discard extra fat from the skillet.
• Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
• Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
• Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
• Remove the chops from the broth to a cutting board. Pour the broth into a heat-safe 2 cup measuring cup, skim the fat from the top.
• Cut the medallions of pork off the bone. Set aside, covered to keep warm.
• Start the noodles cooking, following package instructions.
• Return the broth to the skillet, and bring to a boil. Mix the cornstarch with one tablespoon of water, then stir the mixture into the yogurt.
• Reduce the heat under the skillet, and stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
• Add the pork medallions to the sauce and heat together a few moments. Drain the noodles. Serve over hot noodles.
• NOTES: I like to use white pepper in a white sauce, but either is fine. I save the chop bones in a bag in the freezer for soup (or some other use) later. I haven't tried this recipe yet with Greek yogurt, but I can only imagine it would be even better than the traditional kind. *This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I only use Tinkyada brand, and I think the brown rice fusilli works best with this recipe, although the penne would be an acceptable alternative.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.