Pork Chops & Oranges
Yield
4 ServingsPrep
40 minCook
60 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
1/2 inch thick |
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | can |
cream of mushroom soup
10 1/2 oz. |
|
| 6 | tablespoons |
soy sauce, tamari
|
|
| 1 | can |
mandarin oranges
|
*
|
| 1 | can |
mixed vegetables
la choy fancy mixed chinese vegetables |
*
|
| 2 | small |
tomatoes
or 1 can tomato wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
1/2 inch thick |
*
|
| 1 | x |
garlic powder
|
*
|
| 1 | can |
cream of mushroom soup
10 1/2 oz. |
|
| 9E+1 | ml |
soy sauce, tamari
|
|
| 1 | can |
mandarin oranges
|
*
|
| 1 | can |
mixed vegetables
la choy fancy mixed chinese vegetables |
*
|
| 2 | small |
tomatoes
or 1 can tomato wedges |
|
Directions
Place pork chops in a baking pan (not on a rack).
Generously douse each chop with cream of mushroom soup (use entire can).
Layer on top, Chinese vegetables (less than entire can, may substitute bean sprouts).
Sprinkle with garlic powder.
Douse generously with soy sauce.
Bake at 350℉ (180℃) for 45 minutes.
Remove from oven and add 2 tomato wedges to each chop; add 4 to 5 Mandarin oranges.
Return to oven and bake an additional 15 minutes.
Serves approximately 4 people.
