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Ingredientes
- 6 loin chops
- 4 c. sliced potatoes
- 6 carrots, quartered
- 1 c. sliced onions
- 2/3 c. coarsely diced green peppers
- 1 teaspoon salt (optional)
- 1 can tomato soup
- 1/2 c. water
- 1/4 teaspoon Tabasco
Direcciones
- Brown chops in skillet. Cover and cook 15 min. Remove chops and drain off fat. Layer vegetables; sprinkle each layer with salt if using. Place chops on top. Combine soup, water, and Tabasco. Pour over meat and vegetables. Cover and cook over medium heat 45 min or possibly till tender. Serves 6.
- I use an electric skillet and serve out of which.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 4 servings | |
| Calories 284 | |
| Calories from Fat 56 | 20% |
| Total Fat 6.26g | 8% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1112mg | 46% |
| Potassium 1208mg | 35% |
| Total Carbs 41.04g | 11% |
| Dietary Fiber 6.5g | 22% |
| Sugars 12.51g | 8% |
| Protein 17.52g | 28% |
