Ingredients

The following ingredients have 4 Servings
  • 2 lbs bone-in pork chops ((See Note 1))
  • 1 tsp salt (divided)
  • 2 tsp black pepper (divided)
  • 6 slices bacon (cut into 1/2 inch pieces (See Note 2))
  • 1 large white onion (diced)
  • 3 cloves garlic (minced)
  • 2 tsp fresh thyme (chopped)
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 1/2 tsp Tabasco (or favorite hot sauce)
  • 2 tbsp cornstarch
  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup fresh parsley (chopped)
  • 3/4 lb egg noodles

Instruction

  • Season both sides of each pork chop with half of the salt and pepper. Set aside.
  • Using the Saute setting on the Instant Pot, render and cook the bacon until browned. Remove some for garnish if you like and set aside.
  • Add onions to the bacon and cook for several minutes. Add the garlic and thyme and season with remaining half of the kosher salt and black pepper. Saute another 2 minutes until onions are translucent. Remove half of the bacon onion mixture, set aide..
  • Lay several seasoned pork chops on top of half the bacon onion mixture, top with other half the bacon onion mixture and then remaining pork chops.
  • Mix together the chicken stock, soy sauce and Tabasco. Pour over pork chops. Close Instant Pot lid and cook on Manual for 8 minutes and allow for 10 minutes on natural pressure release.
  • Meanwhile, bring heavily salted water to the boil and cook pasta per package directions, about 7 minutes. Reserve 1/2 cup pasta water for gravy.
  • Remove pork chops from Instant Pot and tent with foil on a plate to keep warm. Turn to Saute setting. Mix together the cornstarch and water and pour into onion mixture with the reserved pasta water and apple cider vinegar. Stir to mix and cook for several minutes. Gravy will thicken.
  • Transfer the drained, cooked pasta to a serving platter. Lay the pork chops on top of pasta and pour bacon onion gravy over all. Sprinkle with chopped parsley. Serve immediately.