Chicken Noodle Pork Chops Food

QUICK AND EASY ASIAN SEARED PORK CHOPS

Steps:

• Combine all ingredients from the soy sauce to the wine in a shallow dish. Marinate the pork chops in this mixture for 20 minutes to an hour.
• Heat 2 tablespoons of vegetable oil in a large skillet. Sear the pork chops on both sides until cooked through (you can discard any leftover marinade). It should take 5 minutes per side for 1-inch thick pork chops, as long as they were at room temperature when you started cooking them.
• Allow to cool for 5 minutes. Enjoy!

PORK CHOPS WITH CREAMY MUSTARD NOODLES

Steps:

• Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

RAMEN WITH CHARRED PORK

Steps:

• Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
• Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
• Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
• Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
• Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
• Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.

GRANDMA HELENS CHICKEN FRIED PORK CHOPS

Steps:

• 1. Cut the extra fat around the edges of the chops so they do not curl up while cooking. Brush with mustard and dredge in flour. Heat a skillet up with some oil in it.
• 2. Fry the pork chops up until browned. I usually have to do this in batches. Putting them all back in the pan, now add the soup, pouring it over the top and adding 1/2 a can of water as well.
• 3. Simmer for about 45 minutes until tender, checking to see if it drys out and needs more water. If so, add a little bit at a time. It has a ready made gravy! Just make up some mashed potatoes to go with it-whoo-hoo!

PORK CHOPS AND NOODLES

Steps:

• Season chops as you would normally season your meat.
• Brown chops under broiler 20 minutes or in non-stick skillet, just until brown.
• Place in Crockpot.
• In large bowl, combine all other ingredients except egg noodles.
• The sauce should resemble the thickness of gravy to adhere to the noodles.
• Pour sauce over pork chops in the Crockpot.
• Be sure chops are covered by the sauce.
• Cook on low 8-10 hours.
• Serve over bed of egg noodles.
• *Originalcooks notes: I used 8 chops to ensure leftovers.
• You can use 4, but you will be left with a lot of sauce.

CHICKEN-BAKED CHOPS

Steps:

• In a skillet, brown the pork chops in oil. Transfer to a greased 13x9-in. baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350° for 1 hour or until meat juices run clear.