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A couple of breaded pork chops on a plate with noodles.

Pork Milanese with Cream Cheese Noodles

These pan-fried pork chops are served alongside egg noodles with a simple cream cheese sauce. Perfect for a quick weeknight dinner!
Course Main Course
Cuisine Italian
Keyword comfort food, kid-friendly recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 618kcal


  • 1 pound Smithfield Peppercorn & Garlic Pork Tenderloin
  • 8 ounces egg noodles
  • 1 cup flour
  • 1 cup Panko bread crumbs
  • 2 large eggs beaten
  • 1/4 cup chive and onion cream cheese
  • 2 tablespoons milk
  • 2 tablespoons crumbled bacon pieces
  • Oil for frying


  • Bring a large pot of water to a boil.
  • Add 1/4 inch of oil to the bottom of a large skillet. Heat over medium heat.
  • Place the flour in a shallow bowl, the eggs in a second shallow bowl, and the Panko in a third shallow bowl.
  • Slice the tenderloin into 1 inch thick slices. Place each slice between two pieces of plastic wrap and use a mallet to pound to 1/4 inch thick.
  • Dredge the meat in the flour, then egg, then Panko to coat each side.
  • When the water is boiling, add the egg noodles and cook until al dente. Drain and set aside.
  • Fry the meat in two batches until golden brown and cooked through, about 5 minutes per side. Drain on a paper towel lined plate.
  • Drain the grease from the frying pan, but do not wipe it out. Return to medium heat and add the cream cheese, milk, and crumbled bacon. Stir until melted.
  • Stir the sauce into the egg noodles to coat.
  • Serve the pork with the egg noodles on the side.


Calories: 618kcal | Carbohydrates: 76g | Protein: 42g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 227mg | Sodium: 345mg | Potassium: 708mg | Fiber: 3g | Sugar: 2g | Vitamin A: 305IU | Calcium: 98mg | Iron: 4.8mg