The chops are seared first and pulled off the heat well before they are done, because they finish in the oven above the noodles. Cooking them through on the stove is how they end up dry.
Fifteen minutes of prep and about thirty in the oven.
Why You Will Love This Recipe
Protein and starch in one dish. Nothing else needs to happen while it bakes.
The pork stays juicy. Searing for colour and finishing in a moist environment is what keeps lean chops from drying out.
The noodles cook in the sauce. No separate boiling pot, and they take on the flavour as they go.
It feeds four generously. And it costs very little.
It reheats better than most pasta bakes. There is enough sauce to keep it from drying.
Recipe Overview
Prep time: 15 minutes
Bake time: 30 to 35 minutes
Rest time: 5 minutes
Total time: About 55 minutes
Yield: 4 servings
Difficulty: Easy
Best for: Weeknight dinners, comfort food, feeding a family
Ingredients
For the Pork Chops
• 4 boneless pork chops, about 1 inch thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
For the Noodles
• 8 ounces (225 g) wide egg noodles, uncooked
• 3 cups (720 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup (100 g) finely grated Parmesan
For the Topping
• 1/2 cup (50 g) grated Parmesan
• 2 tablespoons chopped fresh parsley
Choosing the Right Pork Chops
Boneless chops about an inch thick are the right choice here. Thinner chops overcook in the time the noodles need.
Bone-in chops work and stay juicier, but add about 5 minutes to the baking time.
Thin cut chops are the one thing to avoid. At half an inch they will be dry long before the noodles are tender.
Look for chops with some marbling. Pork is bred lean, and visible fat within the meat makes a noticeable difference over thirty minutes in an oven.
Center-cut loin chops are the standard supermarket option and work well.
Do not substitute pork tenderloin medallions. They cook far faster and will overcook badly here.
Why the Chops Are Seared, Not Cooked
The sear and the bake do two different jobs, and combining them is the most common mistake with this dish.
Searing is for colour and flavour only. Two minutes per side in a hot pan builds a browned crust that the oven cannot produce in a moist, covered environment.
The oven does the actual cooking. Thirty minutes above steaming noodles brings the chops from raw to 145°F gently.
Pork is done at 145°F. That is the current USDA guidance for whole cuts, followed by a three-minute rest, and a faint blush of pink at that temperature is normal.
At 160°F pork loin is dry. The old advice predates modern pork farming and is no longer necessary.
Pull the dish when the chops read 143°F. Carryover during the rest brings them to 145°F.
How to Make Parmesan Pork Chops and Noodles
Step 1: Prepare the dish
Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Step 2: Season the chops
Pat the chops completely dry and season both sides with salt, pepper, garlic powder, and paprika.
Drying the pork is what allows it to brown. Wet meat steams in the pan.
Step 3: Sear
Heat the olive oil in a large skillet over medium-high heat and sear the chops for 2 minutes per side, until well browned.
They will still be raw inside. Set them aside on a plate.
Step 4: Build the sauce
Reduce the heat to medium. Add the butter to the same skillet and cook the garlic for 1 minute, scraping up the browned bits.
Pour in the broth and cream, then stir in the onion powder, thyme, and black pepper. Bring to a simmer.
Step 5: Add the Parmesan
Remove the skillet from the heat and stir in the cup of Parmesan a handful at a time until melted and smooth.
Off the heat is essential. Parmesan added over direct heat can go grainy.
Step 6: Combine with the noodles
Scatter the uncooked egg noodles evenly across the baking dish and pour the sauce over them, pressing the noodles under the liquid.
Every noodle needs to be submerged. Any sitting above the sauce stays hard.
Step 7: Add the chops
Lay the seared chops on top of the noodles and spoon a little sauce over each one.
Step 8: Bake covered
Cover tightly with foil and bake for 25 minutes.
The foil traps the steam that cooks the noodles. Uncovered, the liquid evaporates before the noodles soften.
Step 9: Uncover, top, and finish
Remove the foil, scatter the remaining Parmesan over the chops and noodles, and bake uncovered for 8 to 12 minutes, until the chops read 143°F and the top is lightly browned.
Rest for 5 minutes, scatter with parsley, and serve.
Tips for the Best Results
Sear for colour, not doneness. Two minutes a side and no more.
Use a thermometer. Pork chops go from juicy to dry in about ten degrees.
Submerge the noodles fully. Exposed noodles stay hard and chalky.
Cover for the first 25 minutes. Steam cooks the noodles; dry heat browns the top. In that order.
Grate the Parmesan yourself. Pre-grated Parmesan does not melt smoothly into a cream sauce.
Common Mistakes to Avoid
Cooking the chops through before baking. The most common cause of dry pork here.
Using thin cut chops. They cannot survive the time the noodles need.
Leaving noodles above the liquid. They come out hard in an otherwise finished dish.
Baking uncovered from the start. The sauce reduces too fast and the noodles stay raw.
Adding the Parmesan over direct heat. Grainy sauce.
Easy Variations
• With mushrooms. Add 8 ounces of sliced mushrooms to the skillet after searing the chops.
• Chicken version. Use 4 boneless chicken breasts and bake to 165°F.
• Bacon Parmesan. Cook 4 slices of bacon first and sear the chops in the fat, stirring the crumbles into the noodles.
• Herb crusted. Press a mixture of Parmesan, panko, and herbs onto the chops after searing.
• Lighter. Replace the cream with whole milk and add 2 tablespoons of cornstarch to the broth.
• Spicy. Add 1/2 teaspoon of red pepper flakes to the sauce.
What to Serve With It
A sharp green salad with vinaigrette is the best partner, since the dish is already rich and starchy.
Roasted broccoli, green beans, or asparagus balance the plate well.
Crusty bread is worth having for the sauce, though the noodles handle most of it.
Something acidic helps. Pickled onions or a tomato salad cut through the cream.
Make-Ahead and Storage
Make-ahead: Sear the chops and make the sauce up to a day ahead, refrigerating separately. Assemble and bake fresh, since noodles sitting in liquid overnight go soft.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended. The cream sauce separates and the noodles soften badly on thawing.
To reheat: Warm covered at 325°F for 15 minutes with a splash of broth or cream stirred through. Low heat, since reheated lean pork dries quickly.
Frequently Asked Questions
Why is my pork dry?
It was cooked past 145°F, or seared for too long before baking. Use a thermometer and pull the dish at 143°F.
Is pink pork safe?
Yes. Whole cuts of pork are safe at 145°F with a three-minute rest, and a faint blush is normal at that temperature.
Can I use regular pasta instead of egg noodles?
Egg noodles work best in this amount of liquid. Regular pasta absorbs differently and can come out unevenly cooked.
Why are some noodles hard?
They were sitting above the sauce line. Press them all under the liquid before baking.
Can I use bone-in chops?
Yes, and they stay juicier. Add about 5 minutes to the bake time.
Can I make it ahead?
Sear the chops and make the sauce ahead, but assemble and bake on the day.
Nutrition Information
Approximate values per serving, based on 4 servings:
• Calories: 745
• Total fat: 42 g
• Saturated fat: 22 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 48 g
• Sodium: 980 mg
Nutrition is estimated and will vary with brands and portion sizes.
Final Thoughts
Parmesan pork chops and noodles is a one-dish dinner with two rules: sear the chops for colour only, and keep the foil on until the noodles are tender.
Submerge every noodle, melt the Parmesan off the heat, and pull the dish at 143°F rather than waiting for the clock.