What a great meal for the colder weather huh?! Using pork chops in more creative ways makes for a tasty meal. This is also a healthier option as opposed to fried pork chops. I could even see this made as a spicier version. Maybe some chili powder?? Mmmmm! Enjoy y’all!
- 2 tablespoons cornstarch
- 1 can (14 1/2 ounces) Beef Broth
- 1 tablespoon packed brown sugar
- Vegetable cooking spray
- 4 boneless pork chops sliced into strips
- 1 cup sliced onion ( about 1 medium )
- 6 cups hot cooked wide egg noodles (about 6 cups dry)
- Salt and Pepper to taste
In small bowl mix cornstarch, broth and brown sugar until smooth. Set aside. Spray skillet with cooking spray and heat over medium-high heat 1 minute. (or use small amount of oil) Add the sliced pork chops and cook 10 minutes or until browned. Remove sliced pork and set aside. Put the sliced onion in same skillet and cook until translucent and just browned. Add the cornstarch mixture to the onions. Cook until mixture boils and thickens, stirring constantly. (if too thick add a little water) Return sliced pork to pan. Reduce heat to low. Cover and cook 5 minutes or until chops are are no longer pink. Serve over noodles.