Thyme & Garlic Pork Chops With Egg Noodles In Sour Cream Sauce

• 4 bone-in pork chops, at room temperature
• 2 tablespoon vegetable oil
• 1 1/2 teaspoon dried thyme, divided
• 1 onion, chopped
• 1 clove garlic, halved
• 2 cloves garlic, minced
• 1/2 cup boiling water
• 1 beef bullion cube
• 1 cup sour cream
• 1 tablespoon all purpose flour
• 1/2 package egg noodles
• salt & pepper to taste

1. Place a large pot of salted water onto boil.
2. Heat the vegetable oil in a large straight sided skillet over medium high heat.
3. Rub the pork chops on both sides with the cut side of the halved garlic. Then season both sides with salt and pepper and sprinkle with 1 tsp thyme. You can use more if you like the flavor.
4. Place the pork chops in the skillet and allow them to brown. About 5 minutes on each side - more or less depending on your cook top. When they're golden brown and firm to the touch you know you're done.
5. Remove the pork chops and place them on a plate to rest.
6. Add the onions to the skillet and let saute for a few minutes then add the garlic and remaining thyme and cook until the onions are translucent.
7. Dissolve the bullion cube in the boiling water.
8. Combine the flour and the sour cream.
9. Add the egg noodles to the boiling water.
10. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits!
11. Add the sour cream to the skillet and combine well. Season the sauce with salt & pepper to taste.
12. Drain the noodles and toss them with the sauce. Serve!

pork chops, vegetable oil, thyme, onion, clove garlic, garlic, boiling water, beef, sour cream, flour, egg noodles, salt

Taken from www.epicurious.com/recipes/member/views/thyme-garlic-pork-chops-with-egg-noodles-in-sour-cream-sauce-50056036 (may not work)