December 11, 2010


6-9 pork chops (with or without bone)
3 cans Campbells Soup Cream of Mushroom (and 3 cans water)
2 cans chopped black olives
1-2 onions, chopped
16 oz sour cream
1/2 - 1 cup Reduced Fat Parmesan Cheese
1 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
salt, to taste
Low fat/Light Butter (or extra light virgin olive oil)

Mix in Crockpot; cream of mushroom soup and water, sour cream and olives.Set crock pot to low so it can start heating up. Sauté onions in butter/oil until clear and sweet, then stir into Crock pot (use a slotted spoon to drain off before mixing into crock pot). Mix basil, oregano and parsley together and put aside. Put flour in bag, add a couple chops at a time and shake to cover with flour.
Sprinkle spices on each side of chops and cook until golden brown in remaining butter/oil, Add more if needed but keep it minimal to be healthier. Add chops to Crockpot. Cook until tender; approximately 6-7 hrs on low.

I like to serve on a bed of white or whole grain rice and is fabulous with a side of spinach lightly buttered with Parmesan cheese. The flavors just compliment each other so nicely.

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