Paprika Pork Chops With Swiss Chard Egg Noodles
This was a great new recipe I came across while searching through my database for something to do with a few pork chops we had in the freezer. It’s tasty, quick, and really easy. I swear I made this all, from prep to serve, in under 20 minutes. Not even a 30-minute meal! Perfect for a busy weeknight dinner.
Paprika Pork Chops With Swiss Chard Egg Noodles
Serves: 4
Recipe courtesy Rachael Ray
Salt
1/2 pound wide egg noodles
1 bunch Swiss chard, stems discarded and leaves chopped (I used spinach instead and it worked great)
3 tablespoons butter
Pepper
Pinch nutmeg
4 boneless pork loin chops (6 ounces each), butterflied and pounded 1/4-inch thick
1/3 cup flour
2 eggs
1 cup bread crumbs
1 teaspoon hot smoked paprika
1/4 cup vegetable oil
1 lemon, cut into 4 wedges
1. Preheat oven to 300. Bring large pot salted water to boil, add noodles and cook until al dente. Stir in chard and cook 1 minute to wilt. Drain noodles and chard in colander and return to pot. Add butter and toss well. Season with salt, pepper, and nutmeg.
2. Season pork cutlets with salt and pepper. Place flour on plate. In shallow dish, beat eggs. On plate, combine bread crumbs and paprika. Coat cutlets with flour, shaking off excess; dip in eggs and coat with bread crumbs.
3. In large skillet, heat 3 T. oil over medium heat until rippling. Add 2 cutlets and cook until golden, 4 minutes on each side. Keep warm in oven. Repeat with remaining cutlets and oil.
4. Serve Swiss chard and noodles alongside each pork cutlet, with lemon wedge for squeezing over pork.
Spontaneous Truth 