Pork Chops in Creamy Vegetable Sauce
Ingredients 6 pork rib chops, cut 1/2-inch thick Nonstick cooking spray 1-1/2 cups sliced fresh mushrooms 1 medium green or red sweet pepper, cut into thin strips 1 10 3/4-ounce can condensed reduced-fat and reduced-sodium cream of mushroom soup 1/2 cup fat-free dairy sour cream 1/4 cup fat-free milk 1 teaspoon paprika 1 medium tomato, seeded and chopped Directions 1. Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables. 2. For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling. 3. Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through. Makes 6 servings. Nutritional facts per serving calories: 193, total fat: 9g, saturated fat: 3g, cholesterol: 50mg, sodium: 264mg, carbohydrate: 11g, fiber: 1g, protein: 17g Lisa Belville [email protected] [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
