Creamy Mushroom Pork Chops with Egg Noodles and Green Beans
Tender pork chop served with egg noodles, green beans, and a simple creamy mushroom sauce for a comforting meal-prep dish that reheats well.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 120 g Chicken broth
- 100 g Cremini mushrooms
- 75 g Egg noodles
- 8 g Flour
- 5 g Fresh parsley
- 120 g Green Bean
- 10 g Olive oil
- 180 g Pork chop
- 2 g Salt
- 40 g Sour cream
- 50 g Yellow Onion
Instructions
- Season the pork chop with salt and black pepper. Slice the mushrooms and onion, and trim the green beans.
- Cook the egg noodles in boiling water until tender. Drain and set aside.
- Steam or boil the green beans until bright green and tender-crisp, then set aside.
- Heat the olive oil in a skillet over medium heat. Sear the pork chop until browned and cooked through, then transfer it to a plate to rest.
- In the same skillet, cook the onion and mushrooms until softened and lightly browned.
- Sprinkle the flour over the mushrooms and stir for a short time. Add the chicken broth gradually, stirring until the sauce thickens.
- Remove the skillet from the heat and stir in the sour cream and parsley until smooth.
- Pack the egg noodles, green beans, pork chop, and creamy mushroom sauce in a meal-prep container.