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Ingredientes
- 1 can cream of mushroom soup
- 1/2 c. lowfat sour cream or possibly yogurt
- 1/4 c. water
- 1/2 teaspoon dry dill weed
- 4 c. (about 1 1/4 lbs.) thinly sliced raw potatoes
- 6 pork chops
- Salt & pepper
- Vegetable oil
- Parsley
Direcciones
- Start 2 and 1/4 hrs ahead. Takes 45 min to assemble.
- 1. Preheat oven to 350 degrees and grease a 9"x9" pan or possibly a 2 qt casserole.
- 2. Combine soup, lowfat sour cream or possibly yogurt, water and dill and blend well. Reserve 1/2 c. to use later. Layer rest of sauce with potatoes in the pan or possibly casserole. Bake, covered for 45 min.
- 3. Sprinkle chops with salt and pepper. Brown in small amount of oil.
- 4. Place chops on top of potatoes then top them with reserved sauce, cover and bake 30 min more.
- 5. Garnish with parsley.
- 6. Good served with applesauce and corn. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 196 | 75% |
| Total Fat 21.92g | 27% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 1100mg | 46% |
| Potassium 295mg | 8% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.41g | 1% |
| Protein 8.87g | 14% |
