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Ingredientes
- 1 (10 3/4 ounce.) can cream of celery soup
- 3 tbsp. (generous) lowfat sour cream
- 4 baking potatoes, peeled and thinly sliced
- Salt and pepper
- 4 (1 inch thick) pork chops
- 2 tbsp. oil
Direcciones
- Preheat oven to 350 degrees. Butter 9 x 13 inch oven-proof glass baking dish. Combine soup and lowfat sour cream in medium bowl. Arrange half of potatoes in prepared dish. Season with salt and pepper. Pour half of soup mix over potatoes. Top with remaining potatoes. Pour remaining soup mix over. Season to taste with salt and pepper. Bake till golden, 30 to 45 min. Meanwhile, season chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add in chops and cook till lightly browned, about 5 min per side. Place chops atop potatoes. Cover and bake till potatoes are tender - about 30 to 40 min. Serve immediately. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 91 | 38% |
| Total Fat 10.34g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 8mg | 3% |
| Sodium 532mg | 22% |
| Potassium 747mg | 21% |
| Total Carbs 33.27g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.28g | 2% |
| Protein 4.23g | 7% |
