Ingredients
6 cups uncooked egg noodles1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon dried thyme1/4 teaspoon dried oregano4 boneless pork loin chops (6 ounces each)1 tablespoon olive oil1 can (10-1/2 ounces) condensed beef broth, undiluted1/2 cup water2/3 cup whipped cream cheese2 tablespoons butter1 tablespoon spicy brown mustard1 tablespoon yellow mustardMinced fresh parsley
Preparation
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.
