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Sunday supper and more

Pork chops with mushroom saute and noodles

(Catherine Smart for The Boston Globe)
September 28, 2011

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Serves 4 with leftovers


Salt and pepper, to taste
1/2 pound medium egg noodles
3 tablespoons butter, cut up
1 bunch chives, chopped

1. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 5 minutes or according to package directions or until they are tender but still have some bite.

2. Drain the pasta into a colander, but do not rinse. Return it to the pot and stir in the butter and chives. Taste for seasoning and add salt and pepper; cover and keep warm.


2 tablespoons olive oil
6 boneless center-cut pork chops (about 1 1/2 inches thick)
Salt and pepper to taste

1. In 2 large skillets over medium heat, heat 1 tablespoon olive oil in each.

2. Add the pork chops and sprinkle with salt and pepper. Cook about 4 minutes on a side or until a meat thermometer inserted into the thickest part registers 145 degrees. Remove from the skillets and keep warm. Set aside 2 chops for the sandwiches.


4 tablespoons olive oil
1 1/2 pounds mixed mushrooms (any combination of cremini, shiitake, oyster, chanterelle), thinly sliced
6 medium shallots, sliced
1 tablespoon chopped fresh thyme
Salt and pepper, to taste

1. Turn the heat to medium under the skillets. Heat 2 tablespoons of oil in each one. Add the mushrooms and cook, stirring often, for 5 minutes until they begin to brown. Add the shallots and thyme. Continue cooking, stirring often, for 5 minutes more. Set aside 1 cup of the mushroom mixture for the sandwiches.

2. Divide the noodles among 4 plates. Add a pork chop to each one and spoon the mushroom mixture on top. Catherine Smart