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Oven-Baked Amish Pork Chop Noodle Bake

OVEN-BAKED AMISH PORK CHOP NOODLE BAKE

A cozy, oven-baked pork chop casserole with tender wide egg noodles in a creamy mushroom sauce. Dijon and thyme make the familiar flavors a little brighter without adding much work.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 57
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 teaspoon Neutral oil For lightly greasing the baking dish
  • 8 oz Dry wide egg noodles Uncooked; see note for extra-thick varieties
  • 10,5 oz 1 can Condensed cream of mushroom soup Regular or lower-sodium
  • 2 cups Low-sodium chicken broth Warmed; plus extra if needed
  • 1 cup Whole milk Or plain unsweetened milk alternative
  • 1 teaspoon Dijon mustard For a subtle tang
  • ½ teaspoon Dried thyme Or a small pinch of poultry seasoning
  • ¼ teaspoon Freshly ground black pepper Or to taste
  • 4 Bone-in center-cut pork chops About ¾ to 1 inch thick; roughly 6-8 oz each

Equipment

  • 9-by-13-inch metal baking dish
  • Aluminum foil
  • Medium mixing bowl and whisk
  • measuring cups and spoons
  • Instant-read food thermometer

Method
 

  1. Preheat the oven to 350°F. Use the neutral oil to grease a 9-by-13-inch metal baking pan, then spread the dry egg noodles evenly in the bottom.
  2. Whisk together the condensed soup, warm chicken broth, milk, Dijon mustard, thyme, and pepper until combined. Pour over the noodles, pressing down any exposed pieces so most of the pasta is submerged.
  3. Pat pork chops dry and set them in a single layer over the sauced noodles. Cover the baking dish tightly with aluminum foil.
  4. Bake for about 45 minutes. Carefully open the foil away from your face and check pork temperature, sauce temperature, and noodle tenderness.
  5. Bake uncovered for another 10-15 minutes as needed, until the chops register at least 145°F at the thickest point away from the bone, the center of the casserole reaches 165°F, and the noodles are fully tender. If the pork finishes first, remove it to a clean plate, tent with foil, and allow the casserole to finish; if the noodles are still firm or look dry, add a splash of hot broth and cover again.
  6. Rest the pork for at least 3 minutes and let the noodles stand about 5 minutes. Stir the creamy noodles gently and serve each portion with a pork chop.

Nutrition

Calories: 57kcalCarbohydrates: 4gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 72mgPotassium: 196mgFiber: 0.1gSugar: 3gVitamin A: 104IUVitamin C: 0.1mgCalcium: 83mgIron: 0.4mg

Notes

Refrigerate in covered shallow containers within 2 hours; use within 3-4 days. Freeze in portions for up to 2 months for best texture, thaw in the fridge, and reheat thoroughly to 165°F with a splash of broth or milk if needed.
Use dried wide egg noodles, not fresh or pre-cooked noodles; particularly thick handmade-style noodles may require additional broth and baking time.
The noodles should be mostly submerged before the pan is covered. Press down dry edges and use a snug foil seal.
Chop thickness affects timing. Remove chops that reach 145°F early, let them rest at least 3 minutes, and continue baking the noodles until tender and the casserole center reaches 165°F.
If the sauce thickens too much, add ¼ cup hot low-sodium broth at a time; if it looks loose, allow the casserole to rest for 5 minutes.
For a mushroom-free variation, use condensed cream of chicken soup. Taste before adding salt because condensed soups can be salty.

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