Pork Chop Dinner w/ Bacon & Cider Gravy

3 slices bacon

4 4 oz boneless pork loin chops -- trimmed of fat

1/4 cup onion

4 ounces uncooked yolk free egg noodles

2 cups frozen green beans

1 cup apple cider or juice

1 teaspoon honey mustard

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/8 teaspoon pepper

1 tablespoon cornstarch

1 tablespoon 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.