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Pork Chops in Creamy Vegetable Sauce

Source of Recipe

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Pork Chops in Creamy Vegetable Sauce

WW Points
Makes 6 servings.

6 pork rib chops, cut 1/2-inch thick
Nonstick cooking spray
1-1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, cut into thin strips

1 10 3/4-ounce can condensed reduced-fat and reduced-sodium cream of mushroom soup
1/2 cup fat-free dairy sour cream
1/4 cup fat-free milk
1 teaspoon paprika

1 medium tomato, seeded and chopped

Trim fat from chops. Coat a 12-inch nonstick skillet with cooking spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn chops; add mushrooms and sweet pepper. Cook about 6 minutes more or until done (160 degree F) and juices run clear. Remove the chops and vegetables.

For sauce:
In a small bowl stir together the soup, sour cream, milk,
and paprika. Stir the mixture into skillet; bring to boiling.

Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until heated through.

One serving equals: Calories: 193, Total Fat: 9g, (Saturated Fat: 3g), Cholesterol: 50mg, Sodium: 264mg, Carbohydrate: 11g, Fiber: 1g, Protein: 17g ++++WWP: 4