Ingredients: |
Ingredients: 4 slices bacon
2-3 lbs. boneless pork chops, trimmed
1 large onion, diced
2-1/3 T. Hungarian paprika
3/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/2 tsp. kosher salt
1 medium yellow bell pepper, seeded and diced
14 oz. can diced tomatoes, with liquid
1 c. beef broth
1 c. sour cream
8 oz. wide egg noodles
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Directions: |
Directions:Dice the bacon into bite-size pieces, then cook in a large skillet over medium-high heat until browned, approx. 10 mins. Drain, and save the drippings. Add onion to the bacon and cook until the onion is translucent. Remove from heat; add paprika, garlic powder, and bell pepper to the bacon mixture. Transfer bacon mixture into a large stockpot.
Heat 2 tbsp. of the reserved bacon drippings in the skillet over medium-high heat. Cook the pork chops in the hot drippings until evenly browned on both sides. If you have to cook the pork chops in batches, add additional bacon drippings for each batch. Remove pork chops to a cutting board and blot excess fat with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
Heat a 1 tbsp. of the bacon drippings in the skillet; stir in the bell pepper and cook until softened and fragrant; drain on a plate lined with paper towels. Add cooked peppers to the bacon mixture.
Add tomatoes with liquid and beef broth to the mixture; cook over medium-high heat for 10 minutes. Reduce heat to medium-low; cook until the stew begins to thicken, stirring occasionally, approx. 90 minutes. Stir the sour cream into the stew just before serving.
Cook egg noodles as directed on package then drain. Serve the stew over the egg noodles. |
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