Mushroom Smothered Pork Chops over Noodles

Pork chops are a difficult thing in our house.  My husband doesn't love pork chops and while I enjoy them, I get tired of making the same few pork dishes over and over again.  I'm not sure what it is about pork but I have a hard time visualizing new flavors with it.   I basically make a fried pork chop, a dijon pork chop, BBQ pork chops, and sometimes stir fried pork.  That's about it.

I'm so glad this week Sunday Supper is sharing Easy Pork Chop recipes!  I'm hoping to gather a ton of new and exciting pork chop recipes.   I like making pork because it cooks up quickly and it takes on the flavor of whatever it's cooked in.   They are fairly cheap which makes them a great choice as well.

While looking for recipes using pork chops I came across so many smothered pork chop recipes.   I like smothering my chops in gravy and with mushrooms or bacon or other flavors.   So I thought they were a good idea but I didn't know what to serve with them.   Then I decided that smothered pork chops over top of noodles would be an easy and complete meal.

I used boneless pork chops because they cook faster and they are easier to eat.  Nine times out of ten I buy boneless pork chops instead of bone in.  I decided to go with a homemade mushroom gravy to go over top of the pork chops.   I know a lot of recipes call for "cream of" soups but making your own gravy is so easy and so much better.

After the pork and gravy were cooked I put them over top of egg noodles for a delicious and easy meal.  Start to finish this dish takes less than 30 minutes and uses ingredients found in most kitchens.  It's great for a weeknight meal or as part of Sunday Supper.

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Mushroom Smothered Pork Chops over Noodles #SundaySupper

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Boneless Pork Chops smothered with homemade mushroom gravy and served over top of egg noodles.

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Ingredients

• 4 boneless pork chops
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 onion, chopped
• 3 garlic cloves, copped
• 2 c. mushrooms, sliced
• 2 Tablespoon flour
• 1 teaspoon thyme
• 2 c. chicken broth
• ¼ c. heavy cream
• ¼ c. sour cream
• 1 teaspoon black pepper
• ½ teaspoon salt
• 2 c. egg noodles, cooked

Instructions

1. Heat the oil in a large skillet over medium high heat.
2. Add the pork chops and cook for 3 minutes per side or until just browned. Remove from pan.
3. Melt the butter in the same skillet. Add in the onion, garlic, and mushrooms and cook for 5 minutes.
4. Add the thyme and flour and stir until everything is combined. It will be very thick.
5. Slowly whisk in the chicken broth and cook for 2 minutes.
6. Stir in the heavy cream, sour cream, pepper, and salt and mix until combined.
7. Add the pork chops back in and cook for 10 minutes over medium heat.
8. Remove from heat and serve over top of cooked egg noodles.

Notes

Recipe adapted from Kendall-Jackson

More Pork Recipes:

• Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
• Breakfast Chops by Palatable Pastime
• Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
• Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
• Pork Chops Dijonnaise by That Skinny Chick Can Bake
• Slow Cooker BBQ Pork Chops by Big Bear’s Wife