Mom's Pork Chops & Kluski Noodles

One of my favorites recipes that Mom makes. You can try making your own Kluski noodles if you like: Homemade Kluski Noodles.

4 - 6 thin to medium thickness pork chops, bone-in (the bone adds to the flavor)
butter
1 pound pkg. Kluski noodles
salt and pepper
Worchestershire sauce (optional)
Beef stock or bouillon cubes dissolved in water (optional)

Salt and pepper the chops on both sides and sprinkle with Worchestershire sauce. Set aside.

Cook the Kluski noodles according to the package directions, drain and rinse.

Melt a little butter in a cast iron fry pan. When the pan is hot, fry the pork chops quickly to brown the outside, but leave the middle a little undone. Fry them over fairly high heat as you would a steak; they will cook a bit more later and this keeps them tender and juicy. You need to brown them well as the drippings are used to color and flavor the noodles.

Once the chops are nice and brown, move them to a plate and keep them warm. Put a little water, or better yet, beef bouillon dissolved in a little water, in the frying pan to loosen the browned bits left from frying. Brian likes to add a little Worchestershire sauce at this point; Mom never did. Cook the water/bouillon down a bit if necessary. You just want enough water to coat the noodles with the brown drippings. Add the noodles and a little more salt and pepper, and stir to coat them with the juices. Turn the heat to low. Place the chops on top of the noodles at this point and cover to heat both the noodles and the pork chops through until ready to serve.

Note: You cannot always get good drippings, especially if only making a few pork chops. To add flavor when there is not enough drippings, use the beef stock or boullion instead of water when loosening the brown bits left in the pan, and add some Worchestershire sauce. Be sure to cook the beef broth down before adding the noodles.

Good with Green Beans w/ Bacon, Onion, & Vinegar as a side dish for a complete meal.