Found this scrumptious pork chop recipe on Pinterest which led me here: http://www.spendwithpennies.com/crock-pot-pork-chops/. The Buttered Parsley Noodles came from, the one, the only, Dinnertime by Ree Drummond. The pork chops are done in the crock pot, so plan accordingly. Also, blade chop, shoulder chop, or serloin chop works best. Leaner cuts will work, but the suggested options just about fall apart.
In the morning, season the pork chops with salt, pepper, paprika, and garlic powder on both sides. Heat 1 tbsp olive oil over medium high heat in a medium skillet. Brown chops for about 3 minutes on each side. Set aside. Deglaze the skillet with 3/4 C low sodium beef broth, 1 can cream of chicken soup, and 1 can cream of mushroom soup with a whisk.
In the crock pot, lined of course, lay down about 1 small onion sliced (I used a large onion because we love onion and I left out the 2 C of sliced mushrooms). Top with the chops, then pour the gravy mixture over the top. Place the lid and cook on low for 7-8 hours and let the magic begin.
With about 30 minutes left on the crock pot, start the noodles. Bring water to a boil, then add about 6 oz noodles (double if you are making for a family, but this worked well for just the 2 of us). We used fettuccini, but whatever noodles you like will work well. We have found that the flat noodles carry the butter and parsley better than spaghetti, but shells would work too. While the noodles are cooking, chop 1 clove of garlic, about 3 tbsp parsley, and zest about 1/2 of a lemon. When the noodles are about half way done, heat 1 1/2 tsp butter in a skillet. Add the garlic and stir around so it doesn’t burn. Let that cook for about 30 seconds (till it smells amazing), then add the parsley and stir around. Add the zest (or grate it in if you prefer to save a dish which is what I did). Stir it all around and let cook another minute or so. By now? The noodles should be done and drained. Add the noodles to the butter mixture and toss around to coat well. Add salt and pepper to taste, then toss again.
Option 1 is to serve up the pork chop, topped with the sauce mixture and some onions, with the noodles as a side dish. Option 2 is to serve the noodles as a bed for the pork and gravy. Ours turned out very tasty and we cut them with our forks. Enjoy!