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14 servings
suggest servings
| 14 | each | pork chops | sliced 1/4 inch thick |
| 1 | can | soup, cream of mushroom | |
| 1 | x | salt | to taste |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | x | flour, all-purpose | |
| 1 | x | paprika | |
| 1/2 | cup | butter |
Season pork chops with salt and pepper.
Dip chops into flour and shake off excess.
Brown chops on both sides in butter in a large skillet.
Place chops in overlapping rows in a shallow casserole.
Spoon pan drippings over chops.
Spread mushroom soup over chops.
Sprinkle with parmesan cheese and paprika.
Bake covered in a preheated 350-degree oven 15 to 20 minutes.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 5.0g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 242mg | 10% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 4% |
* 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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Yummo ! We are always looking for low fat ideas that don't taste low fat - well done. I made it twice and just for something different i layered my baking tray with low fat tomato and garlic ( pasta sauce ) placed the chicken on top and cooked ... it worked very well and added a little more LOW FAT flavour..


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