Here’s a winner. The grilling factor of the pork is optional, but definitely the most tasty and presents to the dinner table beautifully. If grilling isn’t in the cards then simply brown the pork on your stovetop. The sauce is light yet super tasty boasting a bit of wine, beef broth and a touch of thyme. I’ve been making this for the past few years, inspired by an older recipe but giving it my J-E-B twist. Prep time is fairly quick and you’ll have a really delicious meal that’ll appeal to young and old in less than 30 minutes.
Grilled Pork w/ Rich Vegetable Gravy Over Noodles
I've been making this for the past few years, inspired by an older recipe but giving it my J-E-B twist. Prep time is fairly quick and you'll have a really delicious 1 pan meal that'll appeal to young and old in less than 40 minutes. The sauce is light yet super tasty boasting a bit of wine, beef broth and a touch of thyme.
- 1 lb. Pork - Pound or cut thin
- 1/2 TSP Seasoned Salt
- 2 TBSP Butter
- 2 Carrots Sliced
- 1/2 Cup Chopped Onion
- 1 Stalk Celery
- 1 Cup Sliced Mushrooms
- 1 Can of Beef Broth
- 2 TBSP Flour
- 1 TBSP Ketchup
- 1/2 Cup Wine
- 1/4 TSP Thyme
- Step 1 In a separate pot, bring the water for your pasta with a bit of salt to a boil and cook egg noodles to desired consistency. Drain and return to the pot and cover to keep hot. You can of course be doing this while you are cooking the pork and gravy mixture.
- Step 2 On medium heat in shallow pan, melt the butter, add the seasoned salt and the pork. Brown and remove.
- Step 3 On the side, mix the beef broth and flour.
- Step 4 To the same pan, add the carrots, onion, celery, mushrooms, broth/flour mixture, ketchup, wine and thyme. Cook for 5-6 minutes.
- Step 5 Return the pork to the pan and cook on low for an additional 15 minutes.
- Step 6 Remove pork to plates, add the noodles to gravy/vegetable mixture, blend and serve.