Ingredients
- 4 - pork chops or loins, cut 1/2 inch thick
- 1 Tablespoon canola oil
- 8 ounces white mushrooms, sliced
- 1 small onion or 1/2 large, diced
- 1 Tablespoon flour
- 1 - 14.5 ounce can of green beans
- 2 - fresh potatoes, sliced or 2 cans of potatoes
- 1 - 12 ounce can low-fat evaporated milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions
- In a large skillet, heat canola oil over medium high heat. Sear pork chops 2 minutes on each side.
- Remove pork chops and set aside on a clean plate. Using the same pan, add mushrooms and onions. Cook until tender.
- Sprinkle flour over onions and mushroom mixture. While stirring, cook until the mixture is coated and slightly brown.
- Fork together garlic powder, salt and pepper with evaporated milk. Slowly pour milk into flour and vegetable mixture until combined. Cook until simmering, stirring occasionally.
- Stir in potatoes and green beans. Place pork chops on top of the vegetables. Bring the pan back to a simmer.
- Reduce heat to low and simmer, covered, for 10 minutes or until heated through and pork chops read 145°F on a meat thermometer.
Tips and variations
- Chicken breasts can be substituted easily for pork chops. Be sure to cook chicken to 165°F by cooking 3-5 minutes longer.
- Try using fresh green beans with in season.
- Garnish or season with dried or fresh rosemary, thyme, or chives from the garden or farmers market.
Recipe video
Nutritional info
Calories
350
Total fat
10 g
Saturated fat
3 g
Cholesterol
80 mg
Sodium
170 mg
Total carbohydrates
30 g
Dietary fiber
4 g
Protein
35 g
Total sugar
9 g
