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6 servings
suggest servings
| 6 | each | pork shoulder chops | |
| 2 | tablespoons | vegetable oil | |
| 1 | can | soup, cream of mushroom | |
| 2 1/2 | ounce | mushrooms | sliced |
| 6 | slices | red onion | |
| 6 | each | green bell pepper | sliced into rings |
| 2 | packages | rice | mix, frozen |
| 6 | each | cherry tomatoes |
Heat oven to 325 degrees F.
In a large skillet, brown chops in hot oil; drain.
Prepare rice according to package directions.
In small bowl, combine soup and mushrooms.
place chops in 13x9 inch baking dish.
Pour soup mixture over chops.
Place one slice onion on ech chop. Top with green pepper slice, divide rice evenly between chops, spooning into pepper rings.
Bake at 325 degrees F. for 1-1 1/4 hours. Top each chop with cherry tomatoes
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 367mg | 15% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 7.0g | 29% |
| Sugars 24.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 30% | Vitamin C | 212% | |
| Calcium | 11% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
OMG! That sounds so good, but hot!
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