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Pork Noodle Casserole
A humble pork noodle casserole made with fried pork chops, wide egg noodles and corn. Serve this for an easy weeknight dinner.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Main
Cuisine:
American
Keyword:
pork noodle casserole
Servings:
6
Author:
Laura Warnke
Ingredients
4
Bone-in pork chops (about 1-1/2 pounds to 1-3/4 pounds
1
16 ounce package wide egg noodles
1
15.25 ounce can whole kernel corn
Salt
Pepper
Water as needed
Instructions
Preheat a large electric frying pan to 300 degrees Fahrenheight
(If using a standard frying pan, use medium heat.
Place pork chops in the electric frying pan and season with salt and pepper.
Fry until golden brown, turning once or twice.
Turn off the heat, remove pork chops to a plate and let cool slightly. Keep the pan drippings! You will use them later.
Place the pork chops on a cutting board and cut each into bite size pieces, approximately 1/2". Discard the bone and large pieces of fat.
Place the cut pork chops back into the electric frying pan.
Prepare the wide egg noodles as directed on the package, cooking only until al dente. Do not over-cook the noodles. Drain.
Turn the heat back on to your electric fryer at 300 degrees Fahrenheit.
Using a flat plastic spatula, gently scrape the pan drippings so they become loose. Add about 1/4 cup water to the fryer.
Add in the cooked noodles and corn.
Add more salt and pepper as desired.
Place the glass lid on the fryer and steam everything for about 5 minutes or until heated.
Add in more water as needed, 1/4 cup at a time.
Place in a serving bowl and you are ready to eat.