Have you ever heard of a website called FlyLady? It is totally dedicated to helping people get organized, streamline their lives, and de-stress. I found FlyLady waaaaaaaaay back in the day when it was just a yahoo email group. They sent out several emails a day, reminding you to do certain tasks at certain times, to keep you on track.
I was so excited to find them! I know I have mentioned, more than once, that I need major help in the organizational portion of my life. I immediately signed up for every email they would send. I mean I got the ones that told me to drink water and go to bed.
That worked for ohhhhh, about a week. Then I let the emails back up and by the time I read them it was way past the time to do the task it required *sigh* ahhh the best laid plans, and all that good stuff.
That was several years ago, and I hadn't really given it a thought since then. That is until I set out to make this recipe for the second time. You see, when I work on recipes for the blog, I usually make them a few times before I post them. The first time I worked on this recipe I jotted down the ingredients, but forgot to write down the exact instructions. Typical me! So there I stood blankly staring at my ingredients, like they were going to jump up and say, "Hey, get us in the pan and get the show on the road!". Oh, it all came back to me, but for that brief moment I was like a deer in the headlights.
Thank goodness I remembered because this dish is pure comfort food to me. How can you go wrong with juicy pork chops and creamy white wine sauce with mushrooms, all atop a bed of buttery egg noodles? You can't!!
So while I head over to FlyLady to sign back up for her emails, why don't you print out this recipe and head to the store so you can have this wonderful meal for dinner tonight?
4 1-inch thick bone in pork chops
Fresh cracked black pepper
1 tablespoon extra virgin olive oil
4 tablespoon butter, divided
1/2 pound mushrooms
2 large shallots, sliced
1 large clove of garlic, minced
4 sprigs thyme
1 cup dry white wine
1/2 cup heavy cream
8 ounces egg noodles
1/4 tablespoons flat-leaf parsley, chopped plus a tablespoon for garnish
Salt and pepper both sides of the pork chops.
Heat a large pot of salted water to boiling. Add the egg noodles and cook according to package instructions. Drain pasta, return to pot, cover, and set aside
Meanwhile heat the olive oil, in a large heavy bottomed skillet (preferably cast iron), over medium-high heat. When hot add the pork chops and cook for 2 or 3 minutes, until browned. Turn over and cook an additional 2 minutes. Remove pork chops to a plate.
Add 1 tablespoon of butter to the pan, then add the mushrooms and shallots. Cook for 3 minutes, then add the garlic and cook an additional minute. Add the white wine and cook for 2 minutes, or until it reduces by half. Stir in the cream, season with salt and pepper, and toss in the thyme sprigs. Slide the pork chops back into the sauce and cover the pan (use tin foil if you don't have a lid). Cook time will vary so it is best to cook until the pork chops register 145 on an internal meat thermometer (approx 5 to 7 mins).
Stir the remaining butter and 1/4 cup parsley into the hot noodles.
Serve the pork chops atop the buttered noodles. Remove the thyme sprigs and spoon the white wine sauce over them, then garnish with additional chopped parsley.
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