Oven-Baked Amish Pork Chop Noodle Bake Directions:
Preheat the oven to 350°F. Lightly coat a 9×13-inch metal baking pan with cooking spray.
Spread the dry thick egg noodles evenly over the bottom of the prepared pan.
In a medium bowl, whisk together the cream of mushroom soup and chicken broth until mostly smooth. Pour the mixture evenly over the noodles, gently nudging them so they are mostly coated and submerged.
Pat the pork chops dry and season lightly with salt and black pepper, if desired.
Lightly coat a large skillet with cooking spray and heat over medium-high heat. Sear the pork chops for 2 to 3 minutes per side, until deeply golden-brown on the surface but not cooked through.
Arrange the seared pork chops in a single layer directly over the sauced noodles.
Cover the pan tightly with aluminum foil and bake for 40 to 45 minutes.
Carefully remove the foil and check that the noodles are nearly tender and the sauce is bubbling around the edges.
Return the pan to the oven uncovered for another 15 minutes, or until the noodles are tender, the sauce has thickened slightly, and the pork chops reach an internal temperature of 145°F while retaining their browned tops.
Let rest for 5 to 10 minutes before serving. Garnish lightly with chopped fresh parsley, if desired.
WW Points Calculation:
Lean center-cut bone-in pork chops: 28 points
Thick Amish-style egg noodles: 24 points
Reduced-sodium cream of mushroom soup: 14 points
0-point ingredients: low-sodium chicken broth, cooking spray, salt, black pepper, fresh parsley — 0 points
Points Information:
Total Points: 66 points
Servings: 4 servings
Points per serving: 17 points
Nutrition Information:
Calories: 585
Protein: 40 g
Carbohydrates: 49 g
Fat: 24 g
Fiber: 2 g
Sugar: 4 g
Sodium: 780 mg
I'm waiting for your comments! Enjoy!
