Pork Chop Dinner with Bacon and Cider Gravy

3 sl Bacon
4 4-oz boneless pork loin chops, trimmed of fat
1/4 c Onion
4 oz Uncooked egg noodles
2 c Frozen green beans
1 c Apple cider or juice
1 ts Honey mustard
1/4 ts Salt
1/4 ts Dried thyme
1/8 ts Pepper
1 tb Cornstarch
1 tb Water

Cook bacon until crisp. Drain well, crumble & set aside.

Spray skillet with Pam. Add chops & onions & cook 3-5 minutes until chops are golden brown, turning once.

Meanwhile, cook noodles to desired doneness, adding green beans during the last 4 minutes of cooking time.

Combine cider, mustard, salt, thyme & pepper. Pour over chops. Reduce heat to low; cover & cook 10 - 15 minutes or until pork is no longer pink in center. Remove chops & keep warm.

Combine cornstarch & water. Add to juices in skillet & mix well. Cook & stir over medium low heat until bubbly & thickened. Boil 1 minute.

To serve, add bacon to gravy. Pour over noodles, green beans & chops.

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