Makes 4 servings 8 Bites/Blue Points
Calories 390 Fat 14.3g Carbs 60.3g Protein 33g
Ingredients
· 1 tsp salt
· 1/2 tsp ground black pepper
· 1 tsp garlic powder
· 1 tsp onion powder
· 1/2 tsp smoked paprika
· 4 boneless, center-cut pork chops, about 1” thick and 4 ounces each
· Cooking spray
· 1/2 medium onion, thinly sliced (see notes)
· 1/2 red pepper, thinly sliced (see notes)
· 1/2 green pepper, thinly sliced (see notes)
· 1/2 cup of chopped mushrooms (see notes)
· 1 tsp minced garlic
· 10 1/2 oz can Campbell’s Cream of Mushroom Soup (see notes)
· 8 oz. low-bite/point pasta (I use Fiber Gourmet – others may change bites/points)
· 12 oz. broccoli florets, cut into bite-sized pieces
· 2 tablespoons chopped fresh parsley, optional
DIRECTIONS
1. Trim any fat off the pork chops and set aside.
2. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika.
3. Season both sides of the pork chop using 1/2 tsp of the spice mix per pork chop. Set the chops and the rest of the spice mix aside.
4. Spray a large skillet (with a lid) with cooking spray and set over medium-high heat. As soon as the pan is hot, add the pork. Cook until golden-brown, 2 to 3 minutes on each side. Remove from the pan to a plate.
5. Spray the skillet with more cooking spray and add in the onion, peppers, and mushrooms. Sauté until softened and beginning to brown, about 5-7 minutes. Add in the garlic and the rest of the spice mix and stir to combine.
6. Add the soup, stir it in, then fill the can about 3/4 of the way with water. Stir the water to get as much of the soup out of the can as you can, then add it to the skillet. If the sauce gets too thick after cooking, add a little more water.
7. Return the pork chops to the pan, cover, and turn the heat down to medium. Set a timer for 10 minutes and flip the chops and stir the sauce a bit, then set the timer for another 10 minutes.
8. As the pork chops cook, fill a pot with water for the pasta and set it on the stove over high heat. Once boiling, and once you’ve set your timer for the second 10 minutes, add a tablespoon of salt and the pasta.
9. When the timer gets to 3 minutes, add the broccoli to the pasta water.
10. When the timer goes off the second time, turn off both burners and drain the broccoli/pasta mix.
11. Plate the pork chops and smother with about 2 tablespoons of the sauce. Add the broccoli/pasta mix and parsley (if using) to the pan with the remaining sauce and toss to coat. Serve alongside the pork chops.
Notes
· Store completely cooled pork chops and pasta in separate airtight containers and keep in the fridge for 3 to 4 days.
· Instead of using fresh onions and peppers, you can simplify things by using about 1 1/2 cups of a frozen medley of onions and peppers.
· Don’t like mushrooms? Leave them out and add frozen peas! Or add frozen peas anyway!
· You can change up the cream of mushroom soup for another flavor of cream soup if you’d like.
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