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TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 6 boneless pork chops (4 ounces each), trimmed
  • 2 tablespoons water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1/3 cup chopped onion
  • 2 teaspoons Dijon mustard
  • 1 pound fresh mushrooms, sliced
  • 1/4 teaspoon salt, optional
  • 3 cups hot cooked rice
  • 2 tablespoons minced fresh parsley

Nutritional Facts

331 calories: 1 each, 7g fat (0g saturated fat), 54mg cholesterol, 475mg sodium, 42g carbohydrate (0g sugars, 0g fiber), 24g protein Diabetic Exchanges: 2 starch, 3 lean meat 2 vegetable

Directions

  1. Coat skillet with cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits.
  2. Drain tomatoes, reserving juice; set tomatoes aside. Stir in the juice, soup, onion, mustard, mushrooms and salt if desired to skillet.
  3. Return chops to skillet. Cover and simmer for 30 minutes or until a meat thermometer reads 160°. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce with rice. Yield: 6 servings.
Originally published as Pork Chops Deluxe in Country Pork 1996, p45

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Pork Chops Deluxe

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(2)
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MY REVIEW
mrs_h
Reviewed Apr. 19, 2009

"I forgot to mention, the "gravy" is also good on egg noodles."

MY REVIEW
mrs_h
Reviewed Apr. 19, 2009

"I put everything (except the rice) in a crock pot and cooked it on L for 4.5 hours (my crock pot cooks fast). It was very good. Don't be afraid to add some chopped green pepper or anything else that might appeal to you."

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