Schifnoodle
Hearty pork chop and vegetable bake topped with bread dough, offering comforting flavors and a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
- 4 pork loin or rib chops, 1 to 1 1/4 inches thick ⓘ
- 1 to 2 Tbsp vegetable oil ⓘ
- 2 cups chopped cabbage ⓘ
- 1 cup chopped onion ⓘ
- 4 carrots, cut into 3/4-inch pieces ⓘ
- 4 medium red potatoes, quartered ⓘ
- 1 medium green bell pepper, chopped ⓘ
- 1/2 cup water ⓘ
- 1 (1 lb.) loaf frozen bread dough, thawed and cut into 1-inch pieces ⓘ
Instructions
- In a large skillet, brown the pork chops over medium heat.
- Place chopped cabbage, onion, carrots, potatoes, and green bell pepper over the pork chops.
- Pour water over the vegetables.
- Cover the skillet.
- Bring to a full boil and then reduce heat to low.
- Cook until the vegetables are tender, about 30 to 45 minutes.
- Place the bread dough pieces over the cooked vegetables.
- Cover and continue cooking until the bread is no longer doughy, about 20 to 25 minutes.
- Do not remove the cover until ready to serve.
Nutrition & Diet Analysis (per serving)
446
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).