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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