Tuesday, December 20, 2011

Pork Chops and Vegetables

This meal is great served with mashed potatoes, a salad and green beans! Use the leftover gravy on your potatoes, if you like.

serves 8 ( 6 points + )

  • 8 boneless pork chops ( 6 oz. each)
  • 1 can Campbell's French onion soup ( undiluted)
  • 2 T. flour
  • 1 green pepper, sliced
  • 1 tomato, sliced
  • 2 T. Worcestershire sauce
  • garlic powder to taste

Spray a large nonstick skillet with spray. Brown pork chops. Remove from pan. Respray and saute peppers. Remove from pan.
Add flour, Worcestershire sauce, soup and garlic powder to pan. Return pork chops to pan. Turn to coat. Cover and simmer for 1 hour or until tender. Return peppers to pan and add tomatoes. Cook an additional 5 minutes.

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