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Prep Time30min
Total30min
Servings6
Ingredients10
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Ingredients
6
boneless pork loin chops (4 oz each)
1
teaspoon canola oil
1/2
cup chopped onion (1 medium)
1
package (8 oz) sliced fresh mushrooms (3 cups)
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 45% less sodium
1/4
cup water
1/2
teaspoon reduced-sodium soy sauce
1/4
teaspoon dried sage or thyme leaves
1/8
teaspoon pepper
1/2
cup fat-free sour cream
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Instructions
Step
1
Trim any visible fat from pork chops. Heat 12-inch nonstick skillet over medium-high heat. Add pork chops; cook about 4 minutes on each side or until slightly browned. Remove pork chops from skillet; set aside.
Step
2
In same skillet, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently.
Step
3
Stir in soup, water, soy sauce, sage and pepper until well mixed. Heat to boiling. Return pork chops to skillet; spoon some of the sauce over pork. Reduce heat; cover and simmer 12 to 15 minutes, stirring and turning pork chops occasionally, until pork is no longer pink in center.
Step
4
Stir in sour cream until well blended and smooth. Cook, stirring constantly, just until hot. Serve pork chops with mushroom mixture.
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We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Reduced-fat sour cream can be used instead of the fat-free sour cream.
Serve with cooked brown rice or your favorite pasta for a hearty meal.
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