Italian Pork Chops With Peppers & Chiles On Buttered Egg Noodles

1. 1

   Season chops with salt and pepper on both sides. Heat large skillet over medium high heat until hot. Add 2 tbsp olive oil and chops to pan. Cook pork for 3 minutes on each side. Pork should be golden brown. Remove from heat, place on a rimmed plate (like a pie plate) and loosely cover with foil. Set aside.

2. 2

   Add onion, bell pepper, eggplant and jalapeno to skillet with 1 tbsp olive oil and large pinch each salt and pepper. Saute vegetable over medium heat for 7 minutes. Vegetables should be just beginning to caramelize. Add garlic and saute another minute. Add chicken broth and wine, raise heat to medium high and bring to a boil. Boil for 5-7 minutes, stirring occasionally, until liquid has almost evaporated. Add parsley, butter and 1 tbsp olive oil to pan and stir to combine. Taste and adjust seasonings if needed. Place pork chops on top of vegetables (including any meat juices in plate), lower heat to simmer and allow chops to warm while preparing noodles.

3. 3

   Meanwhile, bring large pot of water to boil. (This can be started while vegetables are cooking). Place a handful of salt in the boiling water and add noodles. Cook according to package directions. Divide pasta between 4 dinner plates. Top each plate with a chop, a spoonful or two of the vegetable mixture and top with chives. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.