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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 384.0
  • Total Fat: 11.5 g
  • Cholesterol: 65.6 mg
  • Sodium: 845.1 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 27.5 g

View full nutritional breakdown of Pork Chops with Red Potatoes and Mushrooms calories by ingredient
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Pork Chops with Red Potatoes and Mushrooms

Submitted by: STARRYROSES

Introduction

A casserole type dish that I'm sure there is an easier way to make but I just came up with it for tonight's dinner using a nonstick frying pan and a (13x9x2) glass baking dish. A casserole type dish that I'm sure there is an easier way to make but I just came up with it for tonight's dinner using a nonstick frying pan and a (13x9x2) glass baking dish.
Number of Servings: 6

Ingredients

    Red potatoes, 4 medium-large, thinly sliced, dice 5-10 slices
    Cream of Mushroom soup, 1 can, prepared with water
    Onion, 1/2c diced
    Mushrooms, 8oz sliced
    Red Bell Pepper, 2oz diced
    Pork Chops, 6 small (around 1.5 lbs total)
    Garlic, minced (3 cloves included in nutrition facts)
    Corn Starch, 1/2tbsp
    Water

    As Needed (included in the recipe nutrition facts):
    Salt
    Pepper
    Garlic Powder
    Italian Seasoning
    Water
    Cooking Spray

Tips

If you can afford the calories, would be great served with brown rice.


Directions

Preheat oven to 350 degrees.

Spread mushroom soup (mixed with water - if you use milk, add that to your nutrition tracker) into baking dish, set nearby.

Spray nonstick pan with cooking spray and cook sliced potatoes in single layer increments for five minutes on medium-high heat. When cooked, set potatoes in the mushroom soup. Add salt/pepper as desired (I used pepper). Repeat until all potatoes are cooked and added to the baking dish. Splash potatoes with soup to make sure they are all moistened.

Spray nonstick pan with cooking spray. Add the chops and cook until browned on both sides, seasoning as desired (I used garlic powder). When finished, place on top of the potatoes and soup. Sprinkle chops with Italian seasoning.

Pour 1/2c water into nonstick pan and cook diced potatoes 2-3 minutes, add red bell pepper and onion. Cook another 2-3 minutes. Layer mixture evenly into baking dish.

Add 1 cup of water to the nonstick pan and cook mushrooms and garlic for 5 minutes. Drain juices into measuring cup and add cold water to 1 cup. Whisk corn starch into measuring cup. Pour over mushroom-Garlic mixture and cook 5 minutes, until thickened. Add seasonings as desired. Layer mixture evenly into the baking dish.

Bake for 30 minutes.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user NEWBODIN2013.






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