Wednesday, April 27, 2011

Pork Chops in a Creamy Veggie Sauce

So I'm husband less for the next 3 weeks - as Rossy is working the night shift....but I still need to eat - and he needs dinner when he comes home at 7am :)  So I'm still going to cook!!  This was pretty good - but it wasn't my favorite pork dish of all time....I think it would be really good with chicken or something too.  I would make it again - I just can't say it was "amazing" or anything!
Makes 6 servings - Pampered Chef Cookbook - 193 calories / serving
Ingredients:
nonstick spraying coating
6 pork ribs (cut 1/2 inch thick and  trimmed of fat)
1 1/2 cups sliced fresh mushrooms
1 medium green or red pepper, cut into thin strips
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup fat-free sour cream
1/4 cup skim milk
1 teaspoon paprika
1 medium tomato, seeded and chopped
3 cups hot cooked noodles or rice

Spray an unheated 12-inch skillet with nonstick coating.  Preheat over medium heat.  Add pork chops; cook for 6 minutes.  Turn chops; add mushrooms and pepper.  Cook about 6 more minutes - or until the pork is slightly pink in the center and juices run clear.  Remove chops and veggies.

Meanwhile, for sauce, in a small mixing bowl - stir together soup, sour cream, milk, and paprika.  Stir mixture into skillet; heat to boiling.

Return chops and veggies to skillet.  Cook, covered, for 5 minutes.  Add tomato.  Cook for 1-2 min more or until heated through.  If desired, serve with noodles or rice.

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