[CnD] Pork Chops in Creamy Vegetable Sauce

Lisa Belville lisab12 at frontier.com
Wed Feb 22 21:48:48 GMT 2012

Pork Chops in Creamy Vegetable Sauce



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



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



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
lisab12 at frontier.com
missktlab1217 at frontier.com

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