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Ingredientes
- 6 boneless pork loin chops (4 oz each)
- 1 teaspoon canola oil
- 1/2 cup chopped onion (1 medium)
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 can (10 3/4 oz) fat-free cream of mushroom soup with 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
Direcciones
- Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
- In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 107 | 52% |
| Total Fat 12.1g | 15% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 400mg | 17% |
| Potassium 483mg | 14% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.53g | 2% |
| Protein 17.47g | 28% |
