Uses less fat,
sugar or salt. Includes Nutritional Analysis and Diabetic Exchanges.
Ready in 1 hour or less
J. L. shares this treasured recipe that pairs tender chops with hearty
carrots and potatoes. “This satisfying supper, smothered in a golden sauce
seasoned with thyme, is truly spirit-warming,” notes the Dover, Delaware cook.
4 pork loin chops (1/2 inch thick)
1 small onion, chopped
1 tablespoon vegetable oil
4 medium red potatoes, cubed
1 cup thinly sliced carrots
1 jar (4-1/2 ounces) sliced mushrooms, drained or 1 cup sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup water
1 teaspoon salt, optional
1/2 to 1 teaspoon dried thyme
In a large skillet, cook pork and onion in oil until meat is browned; drain.
Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if
desired and thyme; pour over vegetables. Bring to a boil; reduce heat. Cover
and simmer for 25-30 minutes or until vegetables are tender.
Yield: 4 servings.
Nutritional Analysis: One serving (prepared with low-fat soup and fresh
mushrooms and without salt) equals 282 calories, 362 mg sodium, 55 mg
cholesterol, 25 gm carbohydrate, 23 gm protein, 10 gm fat, 5 gm fiber.
Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.