Pork Chops in Creamy Vegetable Sauce

Submitted by jonesies

"This cream sauce combines reduced fat soup and fat-free sour cream, which provides a seemingly high-fat richness in a low fat recipe. Taken from BH&G "The New Dieter" cookbook."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 6

ingredients

• nonstick cooking spray
• 6 pork rib chops, 1/2 inch thick, fat trimmed (about 1 1/2 lbs total)
• 1 1⁄2 cups fresh mushrooms, sliced
• 1 red pepper, cut into thin strips
• 1 (10 1/4 ounce) can 98% fat-free condensed mushroom soup
• 1⁄2 cup nonfat sour cream
• 1⁄4 cup skim milk
• 1 teaspoon paprika
• 1 tomatoes, seeded and chopped
• 2 cups cooked noodles

directions

1. Spray an unheated 12 inch skillet with the nonstick spray.
2. Preheat over medium heat.
3. Add pork chops; cook for 6 minutes.
4. Turn chops, add mushrooms and sweet pepper.
5. Cook about 6 minutes more or until pork juices run clear (still slightly pink inside).
6. Remove chops and vegetables.
7. Meanwhile, for sauce, in a small mixing bowl stir together soup, sour cream, milk and paprika.
8. Stir mixture into skillet; heat to boiling.
9. Return chops and vegetables to skillet.
10. Cook covered, for 5 minutes.
11. Add tomato; cook for 1 to 2 minutes more or until heated through.
12. Serve with hot noodles.