- 1 tsp. olive oil
- 4 boneless pork chops
- 4 cups wide egg noodles
- 1/4 cup apple juice
- 2 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. cornstarch
- 2 Tbsp. water
In small bowl, combine apple juice, brown sugar, soy sauce, and red pepper flakes. Set aside. In large, nonstick skillet, heat oil over medium high heat. Add pork chops; cook until browned, about 3-4 minutes each side. Pour sauce over chops. Reduce heat to low, cover, and simmer until cooked through, about 10-15 minutes.
While chops are simmering, cook noodles according to package directions. Drain well and place on a serving plate. Using tongs, place chops over noodles and cover to keep warm. In a small bowl, combine cornstarch and water. Stir into the sauce in the skillet. Cook over medium heat until thickened, about 1-2 minutes. Pour sauce over chops and noodles, tossing a bit to cover the noodles. Serve and enjoy!
- The noodles and pork chops can be served separately; just make sure you put sauce on both the pork chops and the noodles!
- If you want more sauce (because honestly, that’s the best part!) feel free to double or even triple all of the ingredients that go in the sauce. That’d be everything except for the olive oil, pork chops, and noodles.
- Adjust the spice level by changing the amount of crushed red pepper flakes. I wouldn’t eliminate them altogether though; that little bit of spice really makes the dish!