Thyme & Garlic Pork Chops with Egg Noodles in Sour Cream Sauce

Place a large pot of salted water onto boil.

Heat the vegetable oil in a large straight-sided skillet over medium-high heat.

Cut a garlic clove in half and rub the pork chops on both sides with the cut side of the halved garlic. Season both sides with salt and pepper and sprinkle with 1 teaspoon thyme. You can use more if you like the flavor of thyme.

Place the pork chops in the skillet and allow them to brown, about 5 minutes on each side, more or less depending on your cooktop. When chops are golden brown and firm to the touch, you know you’re done.

Remove the pork chops and place them on a plate to rest.

Add the onions to the skillet and let saute for a few minutes. Add the remaining 2 cloves garlic (minced) and remaining thyme and cook until the onions are translucent.

Add the egg noodles to the pot of salted water to cook.

Dissolve the bouillon cube in 1/2 cup boiling water. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits!

Combine the flour and the sour cream. Add the sour cream to the skillet and combine well. Season the sauce with salt and pepper to taste.

Drain the noodles and toss them with the sauce.

Serve! Devour!