August 14, 2016
Dinner, Main Dish, Pork,
Chops, Dairy, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Slow Cooker, Stove Top, Wine more
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"Recipe source: Cooking Light (September 2016)"
In a slow cooker ( 6 quart) that has been coated with cooking spray combine the first 3 ingredients (-flour). Stir in the next 6 ingredients (-oregano sprigs).
In a skillet over medium high heat. Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to skillet ; cooking 2-5 minutes per side. Place chops in slow cooker.
Add wine to skillet over medium high heat and cook for under one minute; scrapping pan to loosen browned bits. Spoon mixture over pork chops in the slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.
Cook egg noodles according to package directions; drain.
Remove chops from slow cooker and keep warm. Remove and discard sprigs. Add heavy cream, remaining salt (1/2 teaspoon) and remaining pepper (1/2 teaspoon) to the slow cooker; stirring to combine. Stir in cooked egg noodles.
Divide noodle mixture among 4 plates, top each portion with 1 pork chop and drizzle with remaining sauce in slow cooker. Sprinkle with thyme leaves.
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We enjoyed this dish! I subbed the shiitake mushrooms for crimini as we can not get shiitake here. The chops were very tender and juicy. I will be making this again but will add more wine as a personal preference. We thoroughly enjoyed the fresh herbs and cream sauce. Made for Billboard Recipe Tag.