Ingredients
1
tablespoon butter
1
small onion, halved and cut into 1/4-inch slices (1 cup)
2
bone-in pork loin chops, 3/4-inch thick (about 1 lb), trimmed of fat
1/8
teaspoon pepper
1
cup Progresso™ chicken broth (from 32-oz carton)
1/3
cup chive & onion cream cheese spread (from 8-oz container)
2
teaspoons ranch salad dressing & seasoning mix (from 1-oz package)
2
cups cooked egg noodles
Chopped fresh chives, if desired
Preparation
In 10-inch nonstick skillet, heat butter over medium-high heat. Add onion; cook 5 to 7 minutes, stirring frequently, until browned and tender. Transfer mixture to plate.
Season pork chops with pepper. Add to same skillet; cook over medium-high heat 5 to 7 minutes, turning once, until browned (145°F). Remove from skillet to plate; cover and keep warm.
Add chicken broth, cream cheese spread, ranch seasoning and cooked onions to skillet. Cook 3 to 4 minutes, stirring frequently, until bubbly and slightly thickened. Add pork chops back to skillet; cook 2 to 3 minutes or until heated through.
Cool 5 minutes before serving to allow sauce to thicken. Serve with egg noodles. Garnish with chopped chives.
