PORK CHOPS STROGANOFF

Pork|Pasta

Ingredients

The Pork Chops:

1 egg

1 ½ cups panko breadcrumbs

2 tablespoons thyme leaves, stemmed

4 center-cut bone in pork chops (about 1 ¾ – 2 pounds), room temperature

¾ – 1 teaspoon salt

½ teaspoons black pepper

3 tablespoons olive oil

The Sauce:

1 large Vidalia or sweet onion, chopped

4 large garlic cloves, chopped

12 ounces mushrooms, sliced (any combo of white, cremini, shitake, etc… will work)

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon corn starch

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 cup beef stock

1 pint sour cream

2 tablespoons fresh thyme leaves, stemmed (plus more sprigs for garnish)

12 ounces egg noodles, cooked to package directions until al dente (reserve 1 cup of the water for the sauce)

Instructions

Set up a breading station. Beat the egg in a pie plate or shallow baking dish and combine the panko and thyme leaves in another.

Season the chops liberally on both sides with the salt and pepper. Dip them in the egg and then press firmly into the breadcrumb mixture to fully coat.

Heat the olive oil in a large deep skillet over medium high heat. When the oil is very hot, add the breaded chops and cook until golden on the first side, about 3-4 minutes and then fiip and cook on the second side until golden and just cooked through, about 2-3 minutes. Remove to a plate and tent with foil.

Add the onions to the pan drippings and cook until soft and fragrant, about 2 minutes. Add the garlic and mushrooms and cook, stirring occasionally, until mushrooms begin to lightly brown, about 3-4 minutes. Add the salt, pepper, cornstarch, Worcestershire, and Dijon to the pan. Stir to combine.

Add the beef stock and cook, stirring, for about 2 minutes to let the stock slightly thicken and reduce. Add the sour cream and stir until a smooth creamy sauce forms. Cook for another minute and add ½ cup of the reserved pasta water to the pan.

Stir in the egg noodles and thyme leaves. Add as much of the remaining water as desired to reach the desired consistency of the sauce. Top the noodles with the pork chops and cover the pan. Heat on low for 2 minutes to heat the chops through. Serve in bowls garnished with fresh thyme sprigs.