Colorful Pork And Noodles

• 1 medium green pepper, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 2 pounds boneless pork, cut into 1-1/2-inch cubes
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 1 medium onion, chopped
• 3/4 cup white wine or chicken broth
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 1 package (1 pound) wide egg noodles
• 1 medium tomato, seeded and chopped
• 6 tablespoons all-purpose flour
• 1/2 cup cold water
• 1/4 cup sour cream
• 1/2 teaspoon browning sauce, optional

1. In a pressure cooker, saute green pepper in oil until crisp-tender. Remove with a slotted spoon; set aside. Brown pork in pressure cooker over medium-high heat; drain. Stir in the broth, onion, wine or broth, garlic and pepper.
2. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
3. Remove from the heat; immediately cool according to a manufacturer's directions until pressure is completely reduced. Meanwhile, cook noodles according to package directions. Stir tomato and reserved green pepper into the pork mixture. Combine flour and cold water until smooth; stir into pork mixture.
4. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in sour cream and browning sauce if desired. Drain noodles; serving with pork mixture.

green pepper, vegetable oil, boneless pork, condensed chicken broth, onion, white wine, garlic, pepper, egg noodles, tomato, allpurpose, cold water, sour cream, browning sauce

Taken from www.tasteofhome.com/recipes/colorful-pork-and-noodles/ (may not work)