Chop the fat, keep the flavor. We used reduced-fat, reduced-sodium soup and added fresh mushrooms for a hearty meal that won’t weigh you down. One taste and you’ll be in hog heaven.
1 tablespoon vegetable oil >
1 teaspoon canola oil
added fresh mushrooms
condensed cream of mushroom soup >
condensed 98% fat-free cream of mushroom soup with 45% less sodium
salt >
no salt
sour cream >
fat-free sour cream
Nutritional Highlights
280 (before)
240 (after)
18 g (before)
11 g (after)
6 g (before)
3 1/2 g (after)
500 mg (before)
280 mg (after)
6 boneless pork loin chops (4 oz each)
1 teaspoon canola oil
1/2 cup chopped onion
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4 cup water
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried sage or thyme leaves
1/8 teaspoon pepper
1/2 cup fat-free sour cream
1
Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat until hot. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
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2
In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
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3
Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
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4
Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.
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Nutritional Information
1 serving:
Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 280mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 3g); Protein 26g
% Daily Value
Vitamin A 0%; Vitamin C 2%; Calcium 4%; Iron 8%
Exchanges
1/2 Starch, 1 Vegetable, 3 Lean Meat, 0 Fat
Carbohydrate Choices
1/2
