DATE NIGHT PORK CHOPS

Steps:

• Chop onion. Trim any excess fat from the pork chops. Start a pot of water boiling for the noodles.
• In a heavy 12" skillet heat oil over med-high heat. Add chops, and brown about 4 minutes on each side.
• Remove the chops. Set aside. Discard extra fat from the skillet.
• Reduce heat to medium. Add onion to the skillet, and cook about 3 minutes, stirring often until tender.
• Stir the water, bouillon, salt, dill and pepper into the skillet, scraping up the brown bits.
• Return the chops to the skillet and bring the broth to a boil. Cover. Reduce heat, and simmer 35 minutes.
• Remove the chops from the broth to a cutting board. Pour the broth into a heat-safe 2 cup measuring cup, skim the fat from the top.
• Cut the medallions of pork off the bone. Set aside, covered to keep warm.
• Start the noodles cooking, following package instructions.
• Return the broth to the skillet, and bring to a boil. Mix the cornstarch with one tablespoon of water, then stir the mixture into the yogurt.
• Reduce the heat under the skillet, and stir the yogurt mixture into the boiling broth. Heat the sauce until slightly thickened, but do NOT boil.
• Add the pork medallions to the sauce and heat together a few moments. Drain the noodles. Serve over hot noodles.
• NOTES: I like to use white pepper in a white sauce, but either is fine. I save the chop bones in a bag in the freezer for soup (or some other use) later. I haven't tried this recipe yet with Greek yogurt, but I can only imagine it would be even better than the traditional kind. *This recipe is easily made gluten free by substituting gluten-free pasta for the egg noodles. I only use Tinkyada brand, and I think the brown rice fusilli works best with this recipe, although the penne would be an acceptable alternative.