Chicken Noodle Pork Chops
Elevate your dinnertime routine with this comforting and hearty Chicken Noodle Pork Chops recipe! This one-skillet wonder combines tender, juicy bone-in pork chops with a savory blend of wide egg noodles, vegetables, and aromatic herbs, all simmered in a rich chicken broth. The addition of fresh thyme, bay leaf, and optional heavy cream lends depth and a velvety texture to the dish, while sautéed onions and garlic create a flavorful base. Perfect for busy weeknights, this recipe is ready in under an hour and features an irresistibly cozy combination of familiar ingredients. Garnished with a sprinkle of fresh parsley, this dish is wonderfully balanced, satisfying, and made for family-style dining.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 2 cups Wide egg noodles
- 2 medium Carrots, thinly sliced
- 2 stalks Celery stalks, thinly sliced
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 0.5 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the pork chops on both sides with salt and black pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear the pork chops in the skillet for 3-4 minutes per side, until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the onions and cook for an additional 1 minute, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits for extra flavor.
Stir in the wide egg noodles, carrots, and celery, followed by the thyme leaves and bay leaf.
Return the seared pork chops to the skillet, nestling them among the noodles and vegetables.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 20-25 minutes, stirring occasionally, until the pork chops are fully cooked (internal temperature of 145°F) and the noodles are tender.
If using heavy cream, stir it in during the last 5 minutes of cooking for a creamy texture.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.6 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
