Soy-Sherry Pork Chop Casserole the Editors of Publications International, Ltd.
Prep Time 10 minutes
Makes 4 servings
|Nonstick cooking spray|
|4||pork chops (about 5 ounces each)|
|1||medium onion, sliced|
|1||medium green bell pepper, sliced|
|1/2||(8-ounce) can sliced water chestnuts, drained|
|1/2||cup uncooked instant rice|
|1||teaspoon beef bouillon granules|
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons dry sherry|
|1||tablespoon sugar substitute*|
|1/4||teaspoon ground ginger|
|1/8||teaspoon red pepper flakes (optional)|
*This recipe was tested with sucralose-based sugar substitute.
- Heat 12-inch nonstick skillet over medium-high heat until hot; spray with cooking spray. Add pork chops; cook 4 to 5 minutes or until browned on both sides. Remove from skillet. Set aside. (Do not drain skillet.)
- Add onion, bell pepper, water, water chestnuts, rice and bouillon granules to drippings in skillet; stir to blend. Bring mixture to a boil. Top with pork chops. Cover tightly; simmer 10 minutes or until pork is no longer pink in center.
- Meanwhile, combine remaining ingredients in small bowl; set aside.
- Remove skillet from heat. Spoon 1 tablespoon soy mixture evenly over each serving.
|Serving Size:||1 pork chop with 3/4 cup vegetable and rice mixture and about 1 tablespoon soy mixture|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||25 %|
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