It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Chops in Creamy Vegetable Sauce

Source: dLife

Pork Chops in a mushroom soup and vegetable sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	260.0

Total Carbs	10.2 g

Dietary Fiber	1.4 g

Sugars	3.7 g

Total Fat	12.0 g

Saturated Fat	4.0 g

Unsaturated Fat	1.4 g

Potassium	511.5 mg

Protein	26.4 g

Sodium	463.9 mg

Dietary Exchanges 12.0 Fat, 0.5 Vegetables, 3.3 Meat, 0.0 Milk, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

6.0
6 each sirloin pork chop 1.0
1 each cooking spray 1.5
1 1/2 cup fresh mushrooms 1.0
1 each chopped green bell peppers 10.75
10 3/4 oz cream of mushroom soup, 98% fat free 0.5
0 1/2 cup fat free sour cream 0.25
0 1/4 cup whole milk 1.0
1 tsp paprika 1.0
1 each medium tomatoes

Directions

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