| Ingredients: |
4 pork loin chops, 3/4-in. thick (about 1-1/2 lb.)
2 tablespoons Dijon mustard
3/4 cup seasoned bread crumbs
1 tablespoon canola oil |
8 oz. wide egg noodles
1-1/4 cups frozen mixed vegetables
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon pepper |
| Cooking
Instructions: |
|
Heat oven to 350 degrees. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2 to 3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5 minutes or until cooked through. In a large saucepan, heat 4 quarts water to a rapid boil over high heat. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt. |
| Serving
Suggestions: |
| Serve noodles and vegetables with pork chops. |
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