Source: dLife

Pork Chops in a mushroom soup and vegetable sauce.

Servings

6 sirloin pork chop , cut 1/2 inch thick
1 cooking spray
1.5 cup fresh mushrooms , sliced
1 chopped green bell peppers , cut into thin strips (or red pepper)
10.75 oz cream of mushroom soup, 98% fat free
0.5 cup fat free sour cream
0.25 cup whole milk
1 tsp paprika
1 medium tomatoes , seeded and chopped

1 Trim fat from chops.
2 Coat a 12-inch nonstick skillet with cooking spray.
3 Heat skillet over medium heat. Add pork chops and cook for 6 minutes.
4 Turn chops and add mushrooms and sweet pepper.
5 Cook about 6 minutes more or until done (160 degrees Fahrenheit) and juices run clear.
6 Remove the chops and vegetables.
7 In a small bowl stir together the soup, sour cream, milk, and paprika.
8 Stir the mixture into skillet and bring to boiling.
9 Return the chops and cooked vegetables to skillet. Cook, covered, for 5 minutes.
10 Add tomato and cook about 1 to 2 minutes more or until heated through.