We will definitely be serving these pork chops on our next date night. We were pleasantly surprised at how easy and delicious these creamy dill pork chops were. The pork chops are tender and juicy and nestled in a rich and flavorful sauce. Onion, chicken bouillon, and dill add depth of flavor to the sauce. Yogurt gives the sauce a nice tang and creaminess. We served the pork chops over egg noodles that soaked up the lovely sauce. If you need a simple and satisfying meal, give this pork chop dinner a try. We used boneless pork chops, but bone havein pork chops would also work. This recipe is a teeny bit fussy, but It is surprising and wonderful. My husband raved over it, and it became one of his favorite meals. I hope you like it.
Ingredients :
- 1 tablespoon(s) olive oil
- 4 - pork chops (about 3 lbs.)
- 1 - onion, chopped
- 1 cup(s) water
- 1 - chicken bouillon cube
- 1 teaspoon(s) salt
- 3/4 teaspoon(s) dried dill weed
- 1/4 teaspoon(s) pepper
- 1 tablespoon(s) corn starch
- 1 cup(s) plain yogurt
- 1 package(s) egg noodles
Intructions :
- 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 medium-high heat. Add chops and brown for 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. Cook for about 3 minutes, stirring often until tender
- Stir the water, bouillon, salt, dill, and pepper into the skillet. Scrape up the brown bits
- Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat and simmer for 35 minutes
- Remove the chops from the broth to a cutting board. If using bone-in pork chops, remove medallions from the bone
- Set aside the pork and cover to keep warm
- Start the noodles cooking and follow package instructions. Once cooked, drain the noodles
- While the noodles are boiling, return the broth to the skillet and bring to a boil. Mix the corn starch with one tablespoon of water. Then stir the mixture into the yogurt
- Reduce the heat under the skillet. Stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil
- Add the pork to the sauce and heat for a few moments
- Serve pork and gravy over hot noodles. NOTES: I like to use white pepper in a white sauce, but either is fine. If I use bone-in pork chops, 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 egg noodles. I only use the Tinkyada brand and I think the brown rice fusilli works best with this recipe. Penne would be an acceptable alternative.
Rated 5/5 based on 87 Reviews
Keyword : recipe-American-Pork-Stove Top