White wine vinegar tenderizes the pork chops and adds zing to the gravy and noodles. Rosemary, sage and garlic join in a tantalizing aroma and delicious taste. Served with a salad.How many servings?
From kitchen to table in 45 minutes.
white wine vinegar
- Place pork chop in oil in a large skillet and sprinkle with rosemary, sage and pepper. Turn heat on to medium.
- When first side of pork chop is brown, turn, cover pan and reduce heat to medium-low.
- When pork chop has simmered covered for 10 minutes, remove cover and turn heat up to medium to brown second side.
- Crush garlic and mince very fine.
- When second side or pork chop is brown, turn again. Pour chicken broth, white wine vinegar and water into skillet. Place minced garlic on top of pork chop. Cover again and reduce heat to medium-low.
- Heat a large saucepan 2/3 full of water to boiling. Add pasta and stir to prevent sticking.
- Remove cover from skillet and transfer pork chop to a dish. Cover them to keep warm.
- Turn heat up to medium high. Dissolve sugar and cornstarch in water. Stir into sauce. Continue cooking over medium-high heat until sauce thickens.
- Drain and rinse pasta. Arrange pork chop on noodles and pour sauce over the top. Serve with salad.