3 slices bacon
4 4 oz boneless pork loin chops — trimmed of fat
1/4 cup onion
4 ounces uncooked yolk free egg noodles
2 cups frozen green beans
1 cup apple cider or juice
1 teaspoon honey mustard
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon water
Cook bacon until crisp. Drain well, crumble & set aside.
Spray skillet with Pam. Add chops & onions & cook 3-5 minutes until chops are golden brown, turning once.
Meanwhile, cook noodles to desired doneness, adding green beans during the last 4 minutes of cooking time.
Combine cider, mustard, salt, thyme & pepper. Pour over chops. Reduce heat to low; cover & cook 10 – 15 minutes or until pork is no longer pink in center. Remove chops & keep warm.
Combine cornstarch & water. Add to juices in skillet & mix well. Cook & stir over medium low heat until bubbly & thickened. Boil 1 minute.
To serve, add bacon to gravy. Pour over noodles, green beans & chops.