Pork Chops In Creamy Vegetable Sauce
Serves: 6
Ingredients
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 cream of mushroom soup
1/2 cup sour cream
1/4 fat-free milk
1 teaspoon paprika
1 medium tomato, seeded and chopped
Method
- 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 (160F) and juices run clear. Remove the chops and vegetables.
- For sauce, in a small bowl stir together the soup, sour cream, milk, and paprika. Stir the mixture into skillet; bring to boiling.
- 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.
