Note to self: Gravy on noodles is better than on pork chops. The latter is nice to eat on its own.
The improved version for the hubs
Source: Taste of Home, Feb/March 2011
Yields 4 servings
1/2 cup seasoned bread crumbs
4 bone-in centre-cut pork lion chops
3 tbsp olive oil, divided
3 medium onions, thinly sliced
6 garlic cloves
1/2 cup white wine/chicken broth
1 tbsp marsala wine
1/4 tsp pepper
1/8 tsp salt
1/4 cup cold butter, cubed
Hot cooked egg noodle
1. Place bread crumbs in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat. In a large skillet, cook chops in 2 tbsp oil over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160F. Remove and keep warm.
2. In the same skillet, saute onions in a remaining oil until tender. Add garlic; cook 2 minutes longer. Add the white wine, marsala, pepper and salt, stirring to loosen browned bits from pan. Cook, stirring occasionally, until liquid is nearly evaporated. Stir in butter until melted. Serve with pork chops and noodles.