Pork Chops and Sour Cream Noodles |
| Name: |
Cindy Griffin |
| Base: |
Ft. Lewis Washington |
| Recipe: |
4 boneless pork chops
1 can condensed consomme soup
1 8 oz. container of sour cream
sage
1 TBL. cornstarch
egg shell noodles
Brown the chops in the cooking oil after lightly covering them with sage. Once the chops are turned for the second side to brown, pour one can of consomme over them and cover to simmer for 30 minutes. (Chops are better if thick cut style). Begin to cook your noodles to texture desired. Once the chops have simmered for 30 minutes take the sour cream, add the cornstarch to it and blend and then add it to the broth/chop mixture and let it come to a boil as it thickens slightly. Pour gravy over the noodles and serve with your favorite vegetable!
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