• 1½ cups no salt added chicken stock
  • 1½ teaspoons sherry vinegar
  • 3 tablespoons all-purpose flour
  • 12 ounces carrots, peeled and cut into 2-inch pieces
  • 8 ounces shiitake mushrooms, stems removed and caps quartered
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 tablespoon olive oil
  • 4 (6-ounces) bone-in, center-cut pork chops
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • ¼ cup dry white wine
  • 6 ounces uncooked whole-wheat egg noodles
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme leaves

 

Directions:

  • Combine stock, vinegar and flour in a 6-quart slow cooker coated with cooking spray. Stir in carrots, mushrooms, onion, garlic, thyme sprigs and oregano sprigs.
  • Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops with ¼ teaspoon salt and ¼ teaspoon pepper. Add pork chops to pan; cook 2 minutes on each side. Place pork chops in slow cooker.
  • Add wine to skillet over medium-high; cook 30 seconds, scraping pan to loosen browned bits. Spoon wine mixture over pork chops in slow cooker. Cover and cook on low for 7 hours or until vegetables are tender.
  • Cook egg noodles according to package directions, omitting salt and fat. Drain.
  • Remove pork chops from slow cooker, and keep warm. Remove and discard herb sprigs. Add heavy cream, remaining ½ teaspoon salt and remaining ½ teaspoon pepper to vegetable mixture in slow cooker, stirring to combine. Stir in cooked egg noodles. Divide noodle mixture among four plates; top each with 1 pork chop, and drizzle with any remaining sauce. Sprinkle evenly with thyme leaves.
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