Chicken Noodle Pork Chops Recipes

CHICKEN NOODLE PORK CHOPS

Steps:

• Heat Olive Oil in large fry pan over medium heat.
• Season Pork Loin chops with Salt, Pepper and Nutmeg.
• Brown chops in fry pan.
• Lower heat to low and add chicken noodle soup.
• Add water to empty soup can to rinse and add to fry pan.
• Cover and let simmer for 25-30 minutes or until tender.
• Remove pork chops from pan and increase heat to medium.
• Let soup reduce until gravy thickness (about 5 minutes).

SUNNY'S CREAMY CHICKEN PORK CHOPS

Steps:

• Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
• Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

PORK CHOPS WITH CREAMY MUSTARD NOODLES

Steps:

• Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

COPYCAT CHICKEN NOODLE-O SOUP

Steps:

• Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
• Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

TWO-INGREDIENT DOUGH TERIYAKI CHICKEN FLATBREADS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
• Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
• Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
• Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
• Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
• Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
• Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
• Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
• Remove from the oven and garnish with cilantro. Slice and serve immediately.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

YUMMY PORK NOODLE CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly, 30 to 35 minutes.