mushroom porkchops and noodles

this is based on my moms porkchops and noodles, which was maybe my favorite meal as a child. seared lean porkchops in creamy mushroom gravy over wide egg noodles...buttered egg noodles as a matter of fact. well...it was st pattys day and scott and i needed a little excitement in an otherwise blah day, so i got a little brew and a family pak of thin pork chops and we are off to the races.

8 thin lean porkchops, trimmed, salted, peppered and floured (added salt to flour)
1 can cream o mushroom
1 lb sliced mushrooms
1 cup chix stock, plus 1.5 cups h2o
2 oz bacon, chopped or pancetta, browned and set aside
olive oil at least 3-5 tbs...who knows...its good for you ok
2 tbs extra flour
1/3 bag of frozen peas...maybe 1 cup or so
12 oz bag wide egg noodles
2 tbs butter
cayenne/dash & nutmeg/dash

brown trimmings from chops in a little olive oil, discarding the trimmings.
crisp bacon and set aside in a bowl
add more olive oil to pan
crank heat to hight and brown 'shrooms, seasoning with salt, and removing to a paper towel drained bowl.
brown chops and remove,
lower heat to medium, add 2 tbs flour and cook out a little
adding cream o mushroom which is blended with stock and extra water
whisk till smooth
add chops, 'shrooms and bacon and put in a preheated 300' oven for 20 min.
add peas to pan and put back in oven
cook pasta in salted boiling water and drain and toss with a couple tbs butter
remove pan from oven and serve chops and sauce over noodles
you will want to eat the left overs for dessert and breakfast the next day


as a side note...i have been,,,we have been cooking since my last post...i'm just lazy about posting...i'm sure i'll list some of those recipes later