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Pork Chops in Creamy Vegetable Sauce

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“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • nonstick cooking spray
  • 6 pork rib chops, 1/2 inch thick, fat trimmed (about 1 1/2 lbs total)
  • 1 12 cups fresh mushrooms, sliced
  • 1 red pepper, cut into thin strips
  • 1 (10 1/4 ounce) can 98% fat-free condensed mushroom soup
  • 12 cup nonfat sour cream
  • 14 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.

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