Lean Pork and Sweet Peppers on Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 bag (16 oz.) wide egg white noodles
  • 1 tbsp. butter
  • 2 tbsp. extra virgin olive oil, divided
  • 4 lean, boneless pork chops
  • Your favorite all purpose seasoning (I used Montrel Steak Seasoning)
  • 6-8 mini sweet bell peppers (red, yellow, orange - use a variety)
  • 1 large, sweet yellow onion, chopped
  • 3-4 cloves fresh garlic, minced or pressed
  • 1 tbsp. fresh oregano, chopped
  • 1 can (14.5 oz.) diced tomatoes
  • ½ cup reduced-sodium chicken broth
  • sea salt and fresh cracked pepper to taste
Instructions
  1. Cook egg noodles according to package instructions. Drain, reserved ½ cup starchy cooking water and return the noodles to the pot with the starchy cooking water and butter to keep them from sticking. Keep warm.
  2. Heat 1 tbsp. of the olive oil in a large skillet over medium-high heat.
  3. Sprinkle both sides of each pork chop with seasoning and add to skillet once it is hot.
  4. Cook pork chops 3-4 minutes per side (depending on their thickness) or until browned on both sides.
  5. Removed cooked pork chops from skillet and set aside, keeping them warm by placing a piece of aluminum foil over them.
  6. Add the remaining 1 tbsp. of olive oil to the skillet. Add bell peppers, onions, garlic and oregano to the skillet and saute for 4-5 minutes or until the veggies are slightly softened.
  7. Add the tomatoes, chicken broth, salt and pepper to the skillet and bring to a boil.
  8. Add back in the pork chops and cook until the pork chops are cooked through and no pink remains.
  9. Serve pork chops over a bed of egg noodles with the bell pepper sauce on top.
  10. You will have extra noodles and bell pepper sauce, which can make a lovely light lunch the next day.
Recipe by Becky's Best Bites at https://beckysbestbites.com/lean-pork-and-sweet-peppers-on-noodles/