1 t. butter or acceptable margarine
2 cloves garlic, chopped
4 boneless pork chops, ¼ lb each
3 med. red potatoes, quartered
2 c. baby carrots
1 med. onion, quartered
½ c. celery, chopped
1 10 ¾-oz can fat free cream of mushroom soup
¼ c. water
In a skillet over medium heat, melt butter. Add garlic
and celery; sauté for 3-4 minutes.
Brown pork for 3 minutes on each side. Add the potatoes, carrots and onion. Combine soup and water and pour over
the top of the skillet mixture.
Cover and simmer for 35 to 40 minutes or until the vegetables are
tender.
Makes 4 servings.
Nutrition Information: 270 calories; 8 g fat; 55 mg cholesterol; 660 mg sodium; 25 g carbohydrates; 4 g fiber; and 23 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.