When you are watching your diet, salad doesn't always satisfy. A hot meal featuring a succulent pork chop and sautéed mushrooms smothered in a spicy creamy sauce sounds a bit better, doesn't it? Oh, yes!
cost per recipe: $7.97
The price is determined by the national average.
teaspoon vegetable oil
thin-sliced bone-in pork chop, about 1/4-inch thick
teaspoon freshly cracked black pepper
large brown or white mushrooms, sliced (about 4 cups)
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
teaspoons chili powder
cups hot cooked brown rice
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the pork and cook for 8 minutes or until well browned on both sides and cooked through. Season the pork with the black pepper. Remove the pork from the skillet, cover and keep warm.
Add the mushrooms to the skillet and cook for 5 minutes or until tender, stirring occasionally. Remove the mushrooms from the skillet, cover and keep warm.
Reduce the heat to medium. Whisk the soup, water and chili powder in the skillet and cook for 2 to 3 minutes. Top the pork with the mushrooms and sauce. Serve with the rice.