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    Pork Chops in Creamy Vegetable Sauce


    Source of Recipe


    Aunt Saunny

    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.


 

 

 


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