Oven-Baked 4-Ingredient Pork Chop Noodle Casserole Directions:
Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Cook the egg noodles in boiling water for 2 minutes less than the package directions, then drain well.
Whisk the cream of mushroom soup and skim milk together until smooth.
Add the drained noodles and toss gently until evenly coated.
Spread the creamy noodles evenly in the prepared baking dish.
Pat the pork chops dry and arrange them in a single layer over the noodles.
Cover the dish tightly with foil.
Bake covered for 40 minutes.
Carefully remove the foil and continue baking for 10–15 minutes, until the pork reaches 145°F and the noodles are bubbling around the edges.
Let the casserole rest for 5–10 minutes.
Serve each pork chop with a generous portion of creamy noodles.
WW Points Calculation
Lean bone-in center-cut pork chops, 4: 24.00 points
Wide egg noodles, 12 ounces: 40.00 points
Reduced-sodium, 98% fat-free condensed cream of mushroom soup, 21 ounces: 10.00 points
Skim milk, 1 cup: 3.00 points
Points Information
Total Points: 77.00 points
Servings: 4 servings / 1 pork chop with creamy noodles
Points per serving: 19.25 points
Nutrition Information
Calories: 520
Protein: 42 g
Carbohydrates: 56 g
Fat: 14 g
Fiber: 3 g
Sugar: 6 g
Sodium: 760 mg
I'm waiting for your comments! Enjoy!
