Mm-m! The smell of dinner drifting through the house is definitely a very comforting thing indeed, and today's meal incorporates fresh veggies in a delightful sauce that covers a bed of noodles and spreads lazily over a luscious pork chop, one can easily imagine how incredible the aromas are!
1 tsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tomato chopped
1 medium bell pepper, chopped
1 large green bell pepper, chopped
1 can (10 1/2 ounces) chicken broth, divided
2 tbsp sweet hungarian paprika
2 butterflied pork chops
3 tbsp flour
1/3 cup sour cream
6 cups cooked egg noodles ( 6 ounces uncooked )
Heat the half of the oil in a non-stick skillet and add the onions and the garlic and cook while stirring for two minutes, then to your pan add the tomato, peppers, paprika, and 1/2 cup of the chicken broth, cover and simmer on low for five minutes.
Heat the rest of the olive oil in another non-stick skillet and fry the meat 1 minute on each side. Stuff with a few of the veggies. Bake at 350º for 5 minutes.
In a small bowl mix together the chicken broth and flour. Bring veggies back to a simmer and stir in your broth/flour mixture. Spoon a little over pork chops and return back to oven for two more minutes.
Add veggie sauce to noodles and serve with pork chops on top.
I thought this was absolutely delicious and wouldn't change anything, but garnishing with a parsley sprig or two would elevate the dish's elegance.