| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Entreé, Fast, Low-fat, Pork | 4 | Servings | |
INGREDIENTS
| 2 | lb | Pork center rib chops |
| 2 | T | Saute Butter, Mrs. Bateman's |
| Butterliketm | ||
| 2 | T | Dijon mustard |
| 14 | c | Onion, chopped |
| 1 1/2 | t | Tarragon, fresh or frozen |
| 3/4 | c | Nonfat sour cream |
| 1 | t | Browning sauce |
| 4 | c | Noodles, egg cooked |
INSTRUCTIONS
Trim all visible fat from pork chops. In a large skillet, brown pork chops on all sides in butter substitute. Season with salt and pepper to taste. Add mustard, onion and tarragon, cover and cook over low heat for 10 to 12 minutes or until pork is no longer pink. Remove chops to a platter with the noodles on it and keep warm. To the skillet, add sour cream and browning sauce and heat through. Spoon over pork and noodels. Recipe by: Country Woman Magazine, 5/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 874
Calories From Fat: 261
Total Fat: 29.3g
Cholesterol: 177.9mg
Sodium: 251.7mg
Potassium: 1670.6mg
Carbohydrates: 93.3g
Fiber: 11.7g
Sugar: 24.4g
Protein: 59.9g