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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